1 /2 teaspoon sugar (creates a browner bubbled surface)
4 tablespoons lard or butter
1-1/2 cups warm water or milk
Directions
Combine flour, salt, baking powder in a large mixing
bowl, blending thoroughly
Work in lard or butter with a
pastry blender or your fingers.
Add water or milk gradually until dough is stiff but not
sticky
Knead the dough 15 to 20 times and let stand for
10 minutes.
Pull off a small piece of dough about the size of a egg
and roll it into a flat round of 6 inches in diameter and
I/8-inch thick.
Heat a large cast iron griddle or stove lid and drop tor-
tillas one at a time onto griddle
Brown each side until it
has light brown flecks
Place tortillas in a tea towel or
special tortilla server to remain warm until serving
They will stay warm for at least 15 minutes
Makes 8 to
12 tortillas.
NOTE: White or wheat flour may be substituted for
cornmeal
Be sure to use lard or butter only as veg-
etable shortening tends to make tough tortillas.
