Step 1

Combine the flours in a large bowl and stir until evenly mixed. Add the lard and work it in with your hands until the flour is coated in lard you have an even, crumbly mixture (looks like coarse sand).

Step 2

Dissolve the salt into the warm water. Add the salt water to the flour/lard a little at a time until a cohesive ball has formed. You may need more or less water depending on the moisture content of your flour.

Step 3

Once you have a rough ball of dough, turn it out onto a lightly floured surface and knead it for a minute or two or just until everything is evenly mixed. The dough will be fairly stiff and quite unlike regular bread dough so don’t worry if it is difficult to knead.

Step 4

Divid the dough into 8 pieces (for large tortillas) or 12 (for smaller, 6-inch tortillas). Do your best to shape them into balls and let them sit for 30 minutes, covered with a damp towel.

Step 5

After the dough has rested it will be much softer and easier to roll out. Roll each ball into a very thin circle (about the thickness of poster board). You can pile the rolled tortillas, one on top of the other until you are finished rolling.

Step 6

Heat a heavy bottomed skillet over a medium flame. Once the pan is fully preheated, place one tortilla in at a time. Wait for it to bubble up and turn slightly golden then flip and cook the second side in the same manner (about 30 seconds each side). As each tortilla comes out of the skillet, pile them on a plate and cover with a damp cloth to keep soft and warm.