A Granddaughter's Flour Tortillas

Like the other tortilla recipe in this book these are great. The author mimics the flakey texture of lard tortillas by freezing a small portion of flour and canola oil before incorporating it into the rest of the flour mixture and water. The result were wonderful straight off the griddle - flakey, slightly puffed and tasted like a good homemade tortilla. But with an hour freezing time, an hour rest (30 minutes before and after shaping into balls) this becomes a time consuming recipe. Since I do not have an aversion to shortening or lard (in moderation), I don't think I will go to the trouble of making these again.
The Rancho Flour Tortillas (p 80) or Homesick Texans recipe remains my go to.