Flour Tortillas

Mix the flour with the salt and sift it.
Shape the mixture into a volcano and place the butter in the center.
Start mixing, and when the dough calls for it, add hot water little by little. It's best not to add all the water at once. The result should be a smooth, consistent dough.
Divide the dough into small balls and flatten them with your hands.
Place the balls on the work surface, cover them with a clean, slightly damp cloth, and let them rest for about half an hour.
Once the resting time is over, heat up a comal or a skillet. Meanwhile, roll out each ball with a rolling pin to form the flour tortillas.
Place the flour tortillas (one at a time) on the hot griddle or skillet to cook them. Cook the flour tortillas with lard.
When you see air bubbles starting to form on the flour tortilla, flip it over and cook the other side. Generally, it doesn't take more than 20 to 30 seconds to cook each side of the flour tortilla.

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