2 cups flour
Salt, to taste
1 tablespoon lard
Mix in a bowl the flour, a dash of salt and enough warm water to make a paste. If dough is too sticky, add in a little more flour. Form dough into a ball and work in the lard. Cover dough with cloth as it rests in a bowl, 5-10 minutes, to allow any liquid to soak into the flour. Roll tortillas out thin. Cook on a hot comal pan* until both sides are cooked through and turning golden, about a minute per side. Stack warm tortillas wrapped in a cloth to keep them soft.
* Don’t have a comal pan? You can use a skillet or electric griddle instead, heated to a temperature of 400 degrees.
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