Yield: 12 Tortillas
|2 cups||Flour, all-purpose|
|1 teaspoon||Baking powder|
|¾ cup||Water; cold|
Thoroughly mix dry ingredients. Cut in lard and enough water to make a stiff dough. Divide into balls about the size of small eggs and roll out on a lightly floured board, making them as thin as possible. Bake about 2 minutes on each side on an ungreased comal or griddle.
MM and upload by DonW1948@... / CBMC