Flour Tortillas

Combine in mixing bowl: 2 c unsifted flour, 1 t salt. Cut in: 1/4 c lard or shortening until fine. Add gradually 1/2 c lukewarm water. Toss with fork to make a stiff dough. Form into a ball and knead thoroughly on a floured board until smooth and flecked with air bubbles. To make dough easier to handle grease surface, cover tightly, and refrigerate 4-24 hours. Divide into 8-11 balls. Roll as thin as possible. Drop onto a very hot ungreased skillet. Cookb about 20 seconds on a side.