HOW TO MAKE FLOUR TORTILLAS WITH BUTTER RECIPES

Steps:

• Heat the milk in a small saucepan over medium heat until tiny bubbles start to form around the edges of the pan (the milk should be 180 degrees F), 4 to 5 minutes. Immediately remove from the heat and stir in the lard until melted. Let cool for 15 minutes.
• Meanwhile, whisk the flour, baking powder and salt in a large bowl until completely combined. Pour in the warm milk mixture and stir with a rubber spatula until a shaggy dough forms. 
• When cool enough to handle, knead the dough in the bowl until almost completely smooth, about 3 minutes; do not overwork, the dough should be soft and only slightly elastic and not sticky. Wrap in plastic and let rest at room temperature for 1 hour to relax dough. 
• Divide the dough into 16 balls about a scant 3 tablespoons each (or 46g.). Arrange the balls on a rimmed baking sheet and cover with a damp kitchen towel until ready to use.  
• Working with one dough ball at a time, roll out on a lightly floured surface to a 7-inch round. 
• Heat a medium cast-iron skillet or large griddle over medium-high heat.  
• Working with one at a time (unless using a large griddle), cook the tortillas, reducing the heat if they are getting dark too quickly, until air bubbles form on the surface and the bottom is brown in spots, about 30 seconds. Poke any large bubbles with a fork to release steam, flip the tortillas and cook until brown in spots on the other side, about 30 seconds. Stack and wrap the tortillas in a clean kitchen towel and keep warm. Repeat rolling and cooking the remaining dough balls.

Steps:

• In medium bowl, whisk together white rice flour, tapioca starch, baking powder, xanthan gum, and salt.
• Using your hands, cut in the shortening. Do this by using a snapping-like motion with your fingers. No large pieces of shortening or lard should remain.
• Add 1/2 cup cold water. Stir with a wooden spoon. Dough will be dry. Add another 1/4 cup water. Stir. Feel the dough. If it starts to hold together and feels damp, stop adding water. If the dough feels dry, add another two tablespoons water. Repeat until dough is moist but not wet.
• Generously white rice flour your countertop. Turn dough out onto counter. Flour your hands lightly with white rice flour. Gather dough into a ball. Knead the dough until smooth. If the dough is too wet, knead additional white rice flour into it; if the dough feels dry, knead a splash more water into it. You want the dough to be easy to work with. Pull off a little. Roll it between your palms. It should not stick or fall apart. The dough's texture should be similar to clay or play-doh.
• Cover dough with plastic wrap. This prevents a skin from forming.
• Heat 10-inch cast iron skillet (non-stick pans don't work well. They don't get hot enough.) over medium heat. While skillet heats, line a tortilla press with a cut open plastic bag. (Only cut open the bag on two sides. The "hinge" of the bag should line up with the hinge of the press.) Dust the bag with white rice flour. Pinch off a dough ball, about two tablespoons. Roll dough into a ball.
• Place the dough ball into the press and close to flatten. Slide the bag off the tortilla press. Gently pull the bag away from the tortilla. Lift the tortilla into your hand. Pull away the second piece of plastic. If the tortilla seems thick (which doesn't happen too often), dust the bag with flour, return the tortilla to the bag. Dust the top of the tortilla, cover, and roll out a little.
• Increase the heat under the skillet to medium-high if the skillet isn't smoking lightly. Place the tortilla into the skillet. Cook, about three minutes, until the tortilla is golden brown.(As your first tortilla cooks, begin pressing out the next tortilla.) Flip. Cook an additional minute. Remove and place hot tortilla onto a plate. Cover with a clean, dry towel.
• Repeat. Tortillas are best enjoyed right away. You can store them overnight in a sealed bag. Reheat by placing into a warm skillet.