Thin And Tender Flour Tortillas Recipe

• 2 cups all-purpose flour
• 1 teaspoon of kosher salt
• 1/4 cup cold lard, preferably back lard (see note)
• 3/4 cups cold water

1. Place flour and salt in the workbowl of a food processor fitted with a steel blade and pulse to combine. Add lard and pulse until mixture resembles coarse crumbs. Add water and process until a cohesive dough forms.
2. Turn dough out onto a lightly floured work surface and knead until smooth, about 1 minute. Cover with a damp cloth or plastic wrap and let rest for 10 minutes. Divide dough into 10 equal pieces; roll each piece of dough into a ball. Cover dough with a damp cloth or plastic wrap and let rest an additional 15 minutes.
3. Heat cast iron skillet, griddle, or comal over medium-high heat. Meanwhile, place one ball of dough on a lightly floured work surface and pat down into a flat disc. Using a rolling pin, roll dough out to a very thin 8-inch round. Place dough in skillet and cook until bubbles form on top side and bottom side has light browned spots, 15-30 seconds. Flip tortilla and cook until second side develops light browned spots, 15-30 seconds longer. Transfer tortilla to a plate and cover with dish cloth. Repeat with remaining balls of dough. Serve immediately while still warm.

flour, kosher salt, cold lard, cold water

Taken from www.seriouseats.com/recipes/2015/04/thin-tender-flour-tortillas-recipe.html (may not work)