Method
Whisk the flour, baking powder, and salt. Work in the fat until evenly distributed.
Add the warm water and mix into a soft dough. Knead until smooth, about 3 minutes, then cover and rest for 30 minutes.
Divide into 16 balls. Keep covered and roll one at a time into thin 8-inch rounds.
Cook on a dry hot skillet until bubbles form and browned spots appear, about 45 seconds per side. Stack under a clean towel to steam and stay pliable.
Notes
Cool completely before sealing for storage so condensation does not make them gummy.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- Use them as an alternative wrapper for Smoky Black Bean Tacos.
- Fill with Slow-Cooked Pulled Pork for tacos or wraps.