3 and (separate 1/2 cup) unbleached all purpose flour(for wheat tortillas you can replace 1 cup with whole wheat flour)
1 1/2 teaspoons table salt
2 rounded teaspoons baking powder
4 tablespoons lard and or shortening
1 cup of warm water, add additional water a tablespoon at a time if needed.
Prepare all your ingredients ready before beginning the process.
In Cuisinart food processor with the cutting blade, add all shortening and dry ingredients and process for 30 seconds until mixed.
Begin to add the warm water through the tube, until it becomes a ball, it may be very soft with too much water - that is okay. Let it process for 30 seconds. Continue to add flour from the extra flour you set aside, a tablespoon at a time until it comes together and it forms into a soft dough ball. When it becomes a dough ball let it process one minute more.
Remove dough from the food processor onto a lightly floured counter while you form a large dough ball. Lightly grease a bowl and place the large dough ball into the bowl to rest for 10 minutes, cover bowl with plastic wrap.
After 10 minutes begin to pinch/or cut the dough "masa" into balls about the size of a golf ball, and form into "testales", small dome shaped pillow-balls, placing them back into the bowl. Once all the dome shaped balls are formed, cover the bowl with plastic wrap and let them rest for 10 minutes.
At this time you can High-Medium heat a traditional clean and dry Mexican "comal", grill or cast iron skillet. Once the griddle is hot, you can begin to roll thin rounds, and cook each one for about 15 to 20 seconds on each side. The tortilla will make air bubbles and then it can be turned over to cook on the second side. A properly cooked tortilla will have brown grill marks, and not be translucent; it will be soft and fluffy. You can put them into an appropriate sized casserole dish with a cover to serve and keep warm (I like to place a light kitchen towel or paper towel in the bottom of the dish to absorb any condensation).
To store the tortillas, first let them cool and then place them in a large plastic seal-a-bag, and store them in the refrigerator, for up to 5 days. If eaten later in the same day, they can be kept in the plastic seal-a-bag on your kitchen counter (always cool the flour tortillas before storing them in a seal-a-bag).
You can add savory flavors to your tortillas such as two teaspoons of chili powder to the dry ingredients when processing.
You can also liquefy spinach in warm water in your Cuisinart blender, to add to the dry ingredients in your Cuisinart food processor instead of plain water for spinach tortillas.