Flour tortillas

Whisk the flour, baking powder and salt in a large bowl; flavorings such as lime zest or dried herbs may be added here.

Pour in the melted butter or lard while mixing with a fork, then break the larger pieces into small crumbles by hand.

Pour in the hot water while stirring, adding until the mixture is shaggy, tacky and cohesive but not sticking to the fingers; humidity and how the flour was measured change how much is needed.

Knead on a lightly floured counter with floured hands, adding a little flour, until smooth and the dough springs back when pressed.

Divide with a bench scraper or knife into halves, quarters, then each quarter into four, 16 pieces.

On an unfloured part of the counter, pinch and roll each piece into a smooth ball.

Cover with a damp clean kitchen towel and rest 20 minutes up to two hours so the gluten relaxes.

Heat a big cast iron skillet over medium heat.

Flatten a ball in the palms and roll paper thin, about 10 inches across, on an unfloured counter so it grips and stretches; flour only the rolling pin.

Peel off the counter onto the hot pan and cook 30 seconds to a minute, until golden bubbles form underneath, then flip.

Variation: press the balls in a tortilla press lined with a plastic bag cut open at the ends; roll the pressed tortillas thinner if wanted.

Stack the cooked tortillas on a plate while the pan keeps cooking more.