- 2 cups flour
- 1/4 cup shortening or lard (you can substitute butter) cold
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup warm water
Roll each ball of dough out into a round shape, approx. 1/8 inch thick.
Place each raw tortilla on the hot comal and cook on each side for about 1 minute. If it puffs up at all, you can poke a hole in the puffed area to release the steam. Cook it until it is no longer doughy. Remove from the comal and place onto a plate covered by a towel. Use the edges of the towel to pull over the tortillas as you cook them, to keep them warm.