In microwave or on stove, heat water to 140~150F/60~65C.

In a stand-mixer with dough-hook, mix bread flour, sugar, sea salt and hot water on low speed until it comes into a cohesive dough.

Increase the speed to medium-high and knead for another 10 to 15 minutes, until the dough is elastic and smooth.

It should pull away cleanly from the sides and bottom of the bowl, but sticks right back when the machine stops.

If it’s too dry, add a teaspoon more water, and if too wet, add a teaspoon more flour.

Knead for an extra 5 minutes for each addition.

Add 2 tbsp of lard (or other types of fat you’re using) into the bowl, and knead on medium-high speed for another 10 minutes.

Cover the bowl and let rest for at least one hour.

Meanwhile, melt the remaining 2 tbsp of fat in a small pot and whisk in 2 tsp of flour.

Continue to cook on low heat until the flour is light brown in color, about 5 minutes.

Let cool completely.

Once the dough is rested, transfer it onto a lightly floured surface and divide into 8 equal portions.

Shape each portion into smooth balls and arrange them in the chronological orders they are handled.

Dust with flour as needed, and roll each one out into 6 inches/15 cm wide disks.

Generously brush the fat-flour mixture on one of the disks all the way to the edges, leaving zero margin, and place the other one on top.

Set the stack on the side, and repeat with the rest of the dough balls.

Now go back to the first stack you made, dusting with flour as needed, and roll it out as thinly as you can.

Brush the fat-flour mixture lightly on the surface of the griddle or skillet.

Gently place the tortilla on top.

Flip it back and forth while pressing on it with a spatula, until the tortillas starts to puff up all around and have little blistered brown spots on both sides.

Transfer onto a plate or basket and cover with a damp towel.

Once cool enough to handle, simply separate the two tortillas from each other.