2 cups unbleached all-purpose flour

¼ teaspoon salt

1 teaspoon low-salt baking powder

1 tablespoon lard

¾ cup cold water

• Thoroughly mix the dry ingredients in a bowl. Use a pastry blender or fork to cut in the lard and enough water to make a stiff dough. Divide into 12 balls.

• Roll out on a lightly floured board, making them as thin as possible. Bring a griddle or nonstick pan treated with nonstick spray to temperature over medium heat. Cook the tortillas by placing them on griddle or in pan 1 at a time. Turn the tortillas when the top side begins to show some puffiness or blisters; turn and cook until the other side is lightly browned. (Total cooking time will be about 2 minutes per tortilla.)

Grilled Tortillas

Tortillas can also be “baked” on an outdoor grill over indirect heat; as you would for grilling pizza crust, just make sure the grids are clean and well-seasoned so that the dough doesn't stick.