Be careful with the knowledge you’re about to receive.

INGREDIENTS:
8 g fine sea salt
500 g all-purpose / plain flour
50 g lard (or any fat except margarine)
300 g boiling water

PROCEDURE:
1 - Mix salt and flour in a bowl;
2 - Add lard and mix with fingers until the lard is well incorporated with the flour;
3 - Add boiling water and mix with a spoon until a shaggy mess forms;
4 - When you can handle the temperature, bring the dough together in the bowl, then transfer to a clean surface;
5 - Without adding any flour, knead for about 1 minute or until the dough becomes somewhat smooth;
6 - Portion the dough out into around 20 pieces of around 45 grams each;
7 - Take each piece of dough and make a ball with it, then transfer to your bowl;
8 - Repeat with remaining dough pieces, cover the bowl with a towel and let it rest for 30 minutes;
9 - Prepare a plastic box or plate, line it with two kitchen towels, and reserve;
10 - Roll each tortilla out on a lightly floured surface, then transfer it to a plate;
11 - Roll all the tortillas out, staking one on top of another;
12 - Heat up a cast iron skillet on medium high for around 6 minutes;
13 - Place a tortilla on it, and as soon as it changes color, turn it over, and as soon as bubbles begin to form and the bottom has brown specks, turn it again, press it all over lightly with a spatula, and when it inflates, it’s done;
14 - Transfer to prepared box or plate, keep covered and repeat with remaining tortillas;
15 - Cover and let them rest for 30 minutes.

NOTES:
1 - Cooking the tortillas was, by far, the most difficult part of this process for me to learn how to do well, but I tried to explain it as well as I could so you could skip the suffering. Nevertheless, a learning curve may persist;
2 - Although different types of fat have varying levels of moisture (that is to say, solid “natural” fats such as lard or butter have more moisture than solid “unnatural” fats such as vegetable shortening or any kind of oil), and a 1 to 1 substitution is not equivalent in levels of fat and moisture, I tested this formula out with lard, butter, and oil [olive and coconut], and all worked just as well. The reason for this is using weight rather than volume; one cup of butter would not be equivalent to one cup of oil, but 50 g of butter is .a.l.m.o.s.t. the same as 50 g of oil due to fact that the density factor is no factor at all;
3 - The reason why I don’t recommend margarine is because the kind of margarine you’re most likely to find comes in a tub and it’s designed to be spreadable, and for that reason the moisture content is too high, which would interfere with the fat content of the tortillas, which is the factor that makes them pliable. There are types of margarines that are much stiffer and widely used in bakeries as a cheaper butter alternative, and that type could be used.

Resources: https://www.researchgate.net/publicat...

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