Cover dough with plastic wrap or an overturned bowl and allow to rest for 30 minutes.

Divide into 10 portions (for smaller tortillas) or 6 portions (for larger tortillas) and roll each into a ball.

Press into a thin flat circle using a tortilla press or roll out with a rolling pin until approximately 1/8 inch thick (or slightly thinner for burritos).

Lightly brush a heavy black cast iron pan with vegetable oil using a silicone brush or paper towel; heat the pan and wipe off any excess oil.

Bake tortillas until brown spots appear, then flip, turning only once. Remove from pan, stack, and keep warm until ready to use.

Stuff with your favorite fillings and serve right away or layer with wax or parchment paper between layers and store in zip bags in the freezer for up to 6 months.

Note: If making burritos, use only freshly made wraps, and roll them out to 8x10-inches.

Variation: Vegetable oil may be used instead of lard (not authentic!).