Homemade Taco-Size Flour Tortillas

Combine flour and salt in large bowl. Using your fingers, rub lard into flour mixture until mixture resembles coarse meal. Stir in warm water until evenly combined.

Transfer dough to clean counter and knead briefly to form smooth, cohesive ball, about 30 seconds. Divide dough into 12 equal pieces (about 1½ ounces, or 2 tablespoons, each). Roll each piece into smooth ball between your palms and transfer to plate. Cover with plastic wrap and refrigerate until dough is firm, at least 30 minutes or up to 2 days.

Cut twelve 6-inch squares of parchment paper. Working with 1 piece of dough at a time (keep remaining pieces covered), roll each dough ball into 6-inch round on lightly floured counter. Transfer each dough round to 1 parchment square, stacking rounds on top of each other with parchment squares in between.

Heat 12-inch cast-iron skillet over medium heat for 5 minutes. Place 1 dough round in skillet and cook until surface begins to bubble and bottom is spotty brown, about 1 minute. (If not browned after 1 minute, turn heat up slightly. If browning too quickly, reduce heat.) Flip and cook until spotty brown on second side, 30 to 45 seconds. Transfer tortilla to plate and cover with clean dish towel. Repeat with remaining dough rounds, stacking cooked tortillas under towel. Serve.

TO MAKE AHEAD: Cooled tortillas can be layered between parchment paper squares, covered with plastic wrap, and refrigerated for up to 3 days. To serve, discard plastic, cover tortillas with clean dish towel, and microwave at 50 percent power until heated through, about 20 seconds.