(by Corinne Laurance)
3 c. all-purpose flour
3 – 5 T. lard (bacon grease may be substituted)
1/3 - 1/2 c. hot water
1 t. iodized salt
In a large glass bowl, rub flour, salt, and lard together with hands until mixture is coarsely lumpy.
Slowly drizzle in hot (not boiling) water, a few drops at a time, while mixing continuously and vigorously. Dough will gradually moisten and become sticky.
Sparingly, sprinkle pinches of flour over cutting board.
Transfer dough to cutting board and knead for about 10 minutes, forming a large ball. Sparingly, sprinkle pinches of flour over dough ball only as necessary to decrease stickiness. Sparingly, add drops of hot water to dough if mixture is crumbling.
Continue to knead until dough ball is uniformly smooth and not sticky.
Transfer to a glass bowl and immediately cover snugly with a tea towel, placing it directly on the dough ball to avoid a crust.
Let rest at room temperature for 30 minutes.
Lightly knead dough in bowl, and break off tennis ball-sized pieces, keeping them covered in the bowl with tea towel until ready to be rolled out.
Place a cast iron frying pan over medium-low to medium-high heat (a gas stove is best).
Lightly flour cutting board and rolling pin.
Using palms of hands, flatten out one ball of dough at a time into a thick round.
Roll each round into a large, paper thin circle, picking up dough and reshaping without tearing.
If dough shrinks back after rolling, reshape into a ball and place back into glass bowl with other balls, covering tightly with tea towel. Let rest an additional 10 - 15 minutes.
One at a time, transfer rolled-out dough to dry heated skillet.
Tortilla will begin to appear translucent and show bubbles, which should be pressed down lightly.
When lightly browned (1 – 2 minutes), flip tortilla and let brown on the other side (1 – 2 minutes).
Repeat for each dough ball, wipe out pan with dampened paper towel between cooking each tortilla.
Reduce flame if tortilla blackens rather than browns.
Serve with butter, soups, or use to make burritos.
(Read No Manual for Motherhood, the story that accompanies this recipe.)