Tortillas de Harina Norteñas

Ingredients

• 500 g (4 cups)all-purpose flour
• 120 g (4 oz)lard — softened
• 1 1/4 cupswarm water
• 1 1/2 tspfine salt
• 1 tspbaking powder

Method

1. In a large mixing bowl, combine 500 g (4 cups) of all-purpose flour, 1 1/2 tsp of fine salt, and 1 tsp of baking powder. Mix these dry ingredients thoroughly to ensure even distribution. Add 120 g (4 oz) of lard to the bowl, and use your fingers to work it into the flour mixture until it resembles coarse crumbs.
2. Gradually add 1 1/4 cups of warm water to the flour mixture, stirring with your hand or a wooden spoon until a dough begins to form. Transfer the dough to a clean work surface and knead it for about 5 minutes. The dough should feel like soft clay and should not crack at the edges when pressed.
3. Cover the dough with a damp cloth or plastic wrap and let it rest for fifteen minutes. This resting period allows the flour to fully hydrate, making the dough easier to roll out later.
4. After resting, divide the dough into walnut-sized balls, about 30 g each. Roll each ball between your palms to make them smooth and even. Place each ball between two sheets of plastic wrap or inside a plastic bag, then use a tortilla press to flatten them into thin discs.
5. Preheat a comal or a heavy skillet over medium-high heat until hot. Place a tortilla on the dry comal and cook for a few seconds on each side. Flip the tortilla back to the first side and watch for it to puff up slightly, indicating it is cooked through.
6. As each tortilla is cooked, transfer it to a cloth-lined basket. Cover the tortillas with the cloth to trap steam, which will keep them soft and pliable. Repeat the cooking process with the remaining dough balls, stacking the tortillas as you go.