Mexican Tortillas

• 175 g plain flour
• ½ tsp salt
• 2½ tbsp

Mix flour and salt. Rub in lard. Fork in water to form a dough. Knead until smooth, 3 minutes. Divide into six. Let rest, loosely covered, for 30 minutes. Heat ungreased griddle until a splash of water sizzles on it. Roll out each round. Cook one at a time for 15-30 seconds each side. Serve at once or wrap in foil and keep warm in a low oven.