Sonoran flour tortillas, grilled

Mix the flour and salt until completely incorporated.

Heat the water and lard until the lard melts; make a well in the flour and pour it in slowly.

Mix with the fingers, pressing loose flour together, until a smooth dough forms; cover and rest about an hour.

Pinch off ping-pong-ball-sized pieces and roll them into balls in the palm of the hand.

Press and roll into 7-inch rounds; cook on a hot grill, griddle or comal until puffed and browned in spots on both sides.