I wish I could give this recipe more stars! I've been using Tortillas I from this site and thought it was the best one I had found ... until this one came along. I love the fact that you don't have to use boiled water, and that you don't have to let it rest for 10 minutes. This was fast and easy to make. I halved the recipe and divided the dough in 8 golf-size balls and rolled out as thin as I could (about the width of a dime). It felt like I was rolling pizza dough instead. I lightly floured my rolling pin and surface when it was a bit sticky, and rolled from the center out, rotating the dough 90 degrees ever so often. I got smooth edges, but if the edges are jagged then too much lard/shortening was added. I cooked each tortilla for 10-20 seconds on the first side and a little less on the second size. The I wrapped them in a clean dishtowel and stored them in a shopping bag. THE BEST PART OF ABOUT THIS RECIPE IS THAT THE TORTILLAS ARE PLIABLE! Thanks for sharing this wonderful recipe, LaDonna!

I wanted to make quesadillas, but didn't have tortillas, and didn't feel like running to the store for some. I 1/2ed this recipe because I didn't need very many. My husband LOVED them!!! And I was wondering how he'd react, as he's very picky. He thinks these really are so much better than store bought. I did substitute shortening for lard, and used hot water. The dough is nice and stretchy, and I could roll them very thin with a wooden roller. So delicious. I was surprised though, especially with my baking experience, that 1/2 the recipe made only 4, 8-10 inch tortillas. I guess 2 cups of flour doesn't go far in this recipe, but there really aren't any other ingredients so I guess that's it. So good though. You won't regret using this one.

If you cant eat lard, you can insted use margarine, they taste the same.

This recipe is so simple and easy! I only made half the recipe and used vegetable shortening since I had no lard on hand. Like another reviewer I also used hot water. The dough was very easy to handle and roll very thin(although I've never really managed to roll out an actual circle, just oblongs-oh well!). The dough is on the sticky side, so I was very generous with the flour while rolling out each tortilla, but this didn't affect the final result. Best tortillas ever, including restaurants! My husband is from Texas and is pretty snotty about Tex-Mex food, and he could NOT believe how great these were, still talked about it the next day. My 3-yr old daughter told me again and again how good they were. So it's a keeper! Thanks!

This recipe turned out great! It was easy. I didn't have lard, shortening or even margarine so I used butter. The tortillas turned out fine, but I couldn't get them as thin as the ones you buy at the store they were a bit bready. I liked them like that. I made half the recipe and I did get 12 tortillas. I had left overs so the next morning I warmed them up and spread some butter and sprinkled a little cinnamon sugar over them. It was delicious with a cup of coffee. I will be making these again using shortening. Thanks for the recipe LaDonna!

Excellent Tortilla recipe. I know because that's how my Grandmother made them, and she was 100% Spanish. I learned from her, and am so glad I did, as the store-bought tortillas (most brands) don't even come close to authentic.

One of my great great grandmothers was Mexican, so I was itching to try my hand at making homemade tortillas. I'm so glad I tried this recipe because it's perfect! I followed the recipe exactly except I subbed margarine for the lard (what I had) and I made 16 tortillas instead of the 24. What I love most about this is that it doesn't use so much fat in it (only 2 tbsp as opposed to 3/4 cup like I saw in some other recipes). The taste and texture is good as well. I just had one with salsa on it and it was delicious! Thanks!

Yes, these are way better than the tortillas in a bag. However, if you separate them into 24 balls, like the recipes says, you get such small tortillas.

Great, simple recipe. I used 1/2 white and 1/2 whole wheat flour and shortening instead of lard. They turned out tender and yummy. The only thing I will change next time is extra salt. The WW flour needs just a bit more salt I think.

This recipe turned out really well. It is a great way to have fun in the kitchen if you have the extra time. My boyfriend said these reminded him of Indian flat bread. They would make excellent gyro or falafel sandwiches.