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laurieclark
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PdfMix all dry ingredients
Add lard or oil, using fingers to rub into dry ingredients, until mixture resembles pea size crumbs.
Add discard and hot water, mix until dough starts to incorporate together, and let sit from 5 - 10 minutes
Kneed until smooth and pliable (dough should not be sticky and you should NOT need to add more flour when kneading).
Wrap in plastic for 30 minutes or into the fridge overnight.
Divide dough into 8 equal pieces, roll each piece into a tight ball.
Cover with damp towel and let rest for 15 minutes.
Roll out each piece until 8 inch discs. You can start cooking tortillas as you go or stack them with parchment paper in between each.
To cook: Heat heavy bottomed skillet with a bit of oil or lard, and cook each side for only 30 seconds.
Place in tortilla dish or wrap in kitchen towel to keep warm and soft.
Store in airtight container for up to a week in the fridge or in the freezer for longer.
Double or triple for eating later.