• Whisk flour, salt, and baking powder until combined. Work in lard with your hands until thoroughly mixed and crumbly. Mix in sourdough discard, then add water, ¼ cup at a time, until you have a wet, shaggy dough. Add 1 to 2 tablespoons more water, if needed.
• Knead the dough mixture for 5 minutes while still in the mixing bowl. When the dough is soft and smooth and no longer sticks to the sides of the bowl, form it into a ball, cover it with plastic wrap, and allow it to rest for 30 minutes.
• Divide dough into 6 equal portions and roll into balls. Use a kitchen scale to ensure equal portions, mine weighed between 95-98 grams each. Cover dough balls and allow to rest for 15 more minutes.

Form Tortillas

• Begin by flattening one dough ball with your hands until it's 4"-5", then place it on a lightly floured surface. Using a floured rolling pin, start in the center and roll the dough once going up and once going down. Turn clockwise and roll in the same manner to keep a round shape. Continue rolling, flipping, and adding flour, until the tortilla is 10"-11" in circumference.

Cooking Instructions

• Carefully transfer one tortilla at a time onto a heated large cast-iron skillet or tawa. Cook for approximately 45-60 seconds, flipping often, until large bubbles and pale brown spots begin to form.
• Add cooked tortilla between a folded kitchen towel and continue to cook, stack, and cover until all the tortillas are cooked.