Homemade flour tortillas with lard

Stir the salt into the water until it dissolves.

Pulse the flour and lard in a food processor until the fat is completely distributed.

With the machine running, slowly pour in the water until the dough comes to a slightly sticky ball; no kneading.

Sprinkle with flour, pat into a sausage shape and cut into six pieces, then each in half, to make 12 balls.

Roll into balls and rest about half an hour on a plate covered with plastic.

Dust the counter and dough with flour; roll away from yourself, turning a quarter turn after each roll, to about seven inches.

Cook on a cast iron skillet heated a little over medium; after 30 to 45 seconds, when bubbles form and it is browned underneath, flip and bake the other side.

Stack the tortillas in a cloth-lined basket so they trap heat and finish by steaming one another.