1. In a large bowl or the bowl of a stand mixer, combine Caputo Gluten Free Flour, baking powder, and fine sea salt. Mix on speed 1 for 1 minute.
2. Add the lard or vegetable shortening and mix until the mixture becomes broken and crumbly, about 1–2 minutes in a stand mixer.
3. With the mixer on speed 1, slowly add the water and mix for 1 minute. Increase to speed 2 and continue mixing for another 2 minutes, until the dough is fully incorporated.
4. Cover the bowl with plastic wrap and let the dough rest for 10 minutes.
5. Transfer the dough onto a work surface lightly dusted with Caputo Gluten Free Flour.
6. Using a bench scraper, divide the dough into 64g (2.2 oz) portions and roll each into a ball.
7. Once all portions are rolled, cover them with plastic wrap or a damp towel and let rest for 15–20 minutes.
8. On a lightly floured surface, roll each dough ball into an 8-inch circle. Pro Tip: For clean edges, use an 8-inch dish and a paring knife to trace a perfect circle. You can also use a tortilla press if available.
9. Once rolled, heat a 10-inch cast iron skillet over high heat. Cook each tortilla for 30–45 seconds, until bubbles form on the top and the underside develops some browned spots.
10. Flip the tortilla and cook for another 45–60 seconds. It should puff slightly as it finishes cooking.
11. Transfer the cooked tortillas to a tea towel. Stack them and loosely wrap to keep warm.

Notes:

• This recipe can be prepared by hand or using a stand mixer for quicker results. 
• The temperature of the cast iron may fluctuate. Cast iron retains a lot of heat so it may gradually get hotter while preparing the tortillas and need to be adjusted down.