| • | Take a large normal bowl and mix flour, table salt and baking powder.
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| • | With a pastry blender, a fork or your hands, slowly work in the lard or cutting down until it is all incorporated.
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| • | Add hot water to make very soft dough.
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| • | Knead the dough on a lightly floured board for about 5 minutes.
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| • | Make balls from the dough.
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| • | Now roll each ball into a flat chapatti (about 1/8 inches thick and 6 inches in diameter).
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| • | Put a large skillet all over normal flame.
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| • | Keep tortillas, one at a time, into the dry aside red-hot skillet.
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| • | Cook on one side until brownish and then turn and cook on the other side.
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| • | Remove it from the skillet.
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| • | Keep them hot by covering up in a towel on a plate.
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