charisstoma

6 Flour Tortillas, plate size

2-3 cups of AP Flour
3 Tablespoons lard/shortening
1 teaspoon salt
1/2 teaspoon yeast (very optional, but it helps)
1 Cup hot Water

Mix flour, salt and yeast all dry in a bowl.
Add the lard and cut it in, mixing for about 2 minutes
Add the hot water, 1/2 cup first until it stops coming together, then add 1/4 cup and keep mixing.
Keep adding the water as the dough forms toward the end of the water amount.
If it's too wet, add a bit of flour. Too dry, add a bit more water.
Don't chase it too much, lol. But it's a feel, not an exact amount.

Work the dough, knead it for at least 3 minutes. And then allow to rest covered, for at least 20 minutes.
The minor amount of yeast will NOT cause it to rise, but it does add some flavor, and makes the dough a bit pliable.
After resting, heat the comal to pancake hot where water dripped on it would dance and sizzle off in under 3 seconds.
Separate the round of dough into 6 easy pieces.

Flour your rolling surface, and form each piece of dough into a small round, and commence to rolling it out...
AS THIN AS YOU can!
The dough will be stretchy & want to shrink back, so, keep rolling and turning it over, roll again.
When that^ gets tiresome, (lol), take the tortilla up and off with both hands, and let it drape a bit to maintain its size, and put it on the HEAT. You can still, for the next 5 seconds, spread the dough out a bit on the comal. Good luck!

If the comal (very hot cast iron), is hot enough it should poof up some bubbles within 3-5 seconds, in less than a minute, then flip.
Admire the pattern of browning... Is there a religious figure involved?
Store the cooked, warm tortilla on a plate, under a clean dish towel. Slap the snockers outta anyone who wanders close by attempting to sneak a snack.
Repeat^
Flour Tortillas