My Tortillas are made with grain-free flours and lard to create authentic tasting tortillas that are crispy on the outside, bend easily and will hold whatever you put inside of them.
Preheat an 8 inch cast iron skillet over medium-high heat.
Combine the flour and salt in a large bowl then cut in lard with your hands until it resembles course crumbs.
Add the water and mix with your hands until dough forms then continue kneading the dough for a minute. Divide dough into 8 evenly sized balls.
Cut 2 pieces of parchment paper into 7 inch squares. Take one piece of parchment paper with a dough ball on top and flatten it as much as possible with your hand. Take the other piece of parchment paper and lay it on top of the dough, then use a rolling pin to roll dough into a 6 inch round.
Pick up the dough in the parchment paper and carefully peel off the parchment paper on one side, flip over then carefully peel back the parchment paper on the other side.
Lay the dough in the skillet and let cook for about 1 minute or until the top starts to bubble and the bottom gets some dark brown spots. Flip and cook for another 30 seconds.
Repeat with the rest of the dough balls and enjoy, or freeze for later.