How to make
Mix the flour with the salt in a large bowl, add the fat and begin to knead by hand until crumbs form.
Add the water and knead a smooth dough. Cover the bowl with a towel and let the dough rest for 15 minutes.
Divide the dough into 14 balls. Each ball is rolled out on a lightly floured surface into a tortilla with a diameter of 6″ (15 cm).
Cook the tortillas on a heated, heavy-bottomed pan for 1 1/2-2 minutes on each side. Turn them over with the help of a knife after the bottom acquires a delicate golden color.
Wrap the baked wheat tortillas in a towel if you will be eating them soon. Otherwise, store them wrapped in aluminum foil in a low-heated oven.
