- 3 cups all-purpsoe flour
- 1 teaspoon baking powder
- 2 teaspoons salt
- 1/4 cup bacon grease cooled
- 1/4 cup lard or shortening
- 1 cup hot water
-In a large bowl, combine the flour, salt and baking powder. If you like a fluffier tortilla add and additional 1/2 teaspoon of baking powder.
-Cut in the shortening and bacon grease with a spoon just until the big chunks of lard/grease or broken up and incorporated.
-Add the hot water and stir until combined. With your hands, work the dough into a ball.
-Turn the dough out onto a floured surface and knead the dough about 2 minutes, adding more flour if needed to take away the stickiness.
-Cover the dough with plastic wrap and let rest for 10 -15 minutes.
-Turn the dough back out onto the floured surface and turn to lightly flour the outside. Pinch the dough off into pieces slightly larger than a golf ball. Work the dough into balls and then press down lightly to form a round roughly the size of your palm.
-With a rolling pin, roll each round out into a extremely thin circle. Repeat with the remaining rounds. If you like a thicker tortilla don't roll out as thin.
-Place the tortillas onto a large greased HOT cast iron skillet. As the tortilla begins to bubble pat down and flip. Cook just until light brown circles appear. If your skillet isn't hot it will cook, but brown circles will not appear. The longer these cook, the crispier they become so adjust you cook time and temp as needed.
-Wrap in a towel and place in a warm oven until you have finished cooking all of the tortillas and are ready to serve. Serve warm or at room temperature.