I need help with my flour tortillas.

My flour tortillas always end up way too thick. I have trouble rolling/pressing them out thin. I have a tortilla press and even that doesn't do the trick. I wonder if it has to do with my ingredients. Is it my choice of fat (lard)?

Any advice will be much appreciated!

Here's the recipe I typically use:

• 2 cups unbleached white flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 cup lard
• 3/4 cup warm water (approx.)

In large mixing bowl combine the flour, salt and baking powder.

Cut in the lard using a pastry blender or your hands until mixture is incorporated and coarse, like wet sand.

Add 3/4 cup warm water and using your hands or a fork, form into a dough, not too sticky and not too dry. If too sticky, add more flour, too dry, add more water.

Knead the dough on a floured surface for a few minutes until no longer sticky; the dough should feel smooth, elastic and not dry.

Divide the dough up into 8-10 balls and arrange on a baking sheet.

Lightly dampen a tea towel with warm water, cover the dough and let rest for 20 minutes.

bon appetit