Instructions:

• 1. Add the flour, baking powder,salt, and lard to a bowl and mix until the dough becomes course/choppy
• 2. Add the hot water a little bit at a time
• 3. Continue until a sticky dough forms (add flour if the dough ends up too wet)
• 4. Remove the dough from the bowl and mix on a flour dusted surface several times. The dough should stay slightly tacky
• 5. Divide the dough into 15-20 balls; cover them with a damp cloth and let them rest 15 mins.
• 6. Allow a skillet to get hot over med-high heat
• 7. Use a floured surface and a rolling pin to roll out the dough balls about 1/8th inch thickness or a dimes thickness.
• 8. Place the flattened dough on the skillet and cook 15-20 seconds, flip and repeat.

**These can stay at room temp up to 12hrs-after that they should be stored in an air tight container in the fridge