I really dislike the store-bought tortillas. Sort of puffy, chewy, doughy, with a weird taste (is it from the plastic bag, or preservatives?)... they're my last resort. The Mexican restaurant near us makes divine tortillas (but very spendy to buy), so I've been wanting to try homemade. And you know what? Quick, easy, delicious! And, Madeline LOVED helping. She helped measure, mix, knead, divide, and roll. Did two all by herself, then I did the other 14 because she needed to go outside to play in the sprinkler.
We didn't have lard, so I used butter, and they came out just dandy. I'll also try dividing the dough into 9 balls next time (instead of 8) to see if I can get them even thinner.
Homemade Flour Tortillas
2 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1/4 c. butter, firm (or lard, as the recipe calls for)
3/4 c. water water
Mix the flour, salt and b.p., then add the butter and cut into the flour with a pastry blender (like you would for pie crust or biscuits). Cut in until you have a course-meal texture, then stir in the water to make a soft dough. Knead on a floured board until smooth and elastic, about a couple minutes. Divide into 9 balls (or 8), then let rest for about 15-20 under a damp paper towel. Roll the dough flat and cook on a hot cast-iron griddle (over medium or medium-low heat, but pre-heated). Don't cook them too long or they'll get tough.