The original version of this recipe came from my old Sunset Mexican Cook Book. Mine is from 1974, much older than the edition that this link will take you to.
2 cups unsifted flour
1 tsp. salt
1/4 cup lard (or shortening, which I've always used. Lard probably tastes better. Either way, you are lost on the way down that bad cholesterol/trans-fatty road*)
1/2 cup lukewarm water
Mix flour and salt in a large bowl. Cut in lard or shortening with a pastry blender. Add water gradually, tossing mixture with a fork to make a stiff dough. Form into a ball and knead thoroughly on a floured board until the dough is flecked with air bubbles.
At this point, you can grease the surface of the dough and cover tightly. Refrigerate for up to 24 hours, returning it to room temperature before proceeding. Frankly, I never even noticed this part of the directions until now, and always proceeded directly after kneading to the next step.
Divide dough into 8 pieces, roll each into a ball, then roll each ball out as thinly as you can. You are shooting for a tortilla about 8 inches in diameter.
Bake on a hot ungreased griddle until freckled on one side--this should take about 20 seconds. Flip the tortilla and bake on the second side.
Serve immediately while still warm.
*or are you? See this new info on lard vs. shortening