tortilla wraps from scratch

FULL RECIPE — FLOUR TORTILLAS (makes 6) INGREDIENTS: • 3 cups all-purpose flour • 1 tsp salt • 1/3 cup manteca (lard — the true old way; softened butter or shortening also works) • ~1 cup very warm water (warm like a bath, not boiling) METHOD: 1. Mix flour + salt. Add the fat and rub it in WITH YOUR HANDS until the bowl looks like damp sand (2–3 min). This is where the tenderness is made. 2. Add the warm water a little at a time; bring it together, then knead ~5 min until smooth and soft as your earlobe. 3. FIRST REST: cover with a towel, 30 minutes. Do not shorten it — the gluten is relaxing. This is the difference between silk and cardboard. 4. Divide into 12 balls, roll smooth. SECOND REST: cover, 15 more minutes. (Every crack you've ever had was hiding in a skipped rest.) 5. Light flour on the counter. Roll from the CENTER outward, quarter-turn after each roll, until thin as two coins. Ugly circles taste the same — the round comes with the dozens. 6. Dry pan (no oil), medium-high, properly hot. 30–40 sec until bubbles → flip → press gently with a folded towel → THE PUFF 🌕 → 15 sec more, out. Keep them stacked in a towel —