Emeril's Corn Tortillas

• 2 cups corn flour
• 1 teaspoon salt
• 2 tablespoons lard
• 1 1/2 cups water

1. In a mixing bowl, combine the flour, salt, and lard.
2. Mix well.
3. Stir in the water.
4. **The dough should be slightly wet.
5. Form the dough into a smooth ball.
6. Divide the dough into 12 pieces.
7. Place a little water on the hands and form the dough into small balls.
8. Place the balls on a piece of parchment paper (12 inches by 8 1/2 inches).
9. Using your hands, flatten the dough and form into a flat circle.
10. Place a piece of plastic wrap over the circle.
11. Using a rolling pin, roll the dough out into a 6 1/2 to 7 inch circle and 1/8 inch thick.
12. In a medium non-stick skillet, over medium heat, brown the tortillas for 1 to 2 minutes on each side.
13. Remove and place between two sheets of parchment paper.
14. Repeat the above process with the remaining dough.
15. Serve warm.

corn flour, salt, lard, water

Taken from www.foodnetwork.com/recipes/emeril-lagasse/emerils-corn-tortillas-recipe2.html (may not work)