Soft, supple and with a satisfying chew, homemade flour tortillas taste far better than store-bought brands and don’t take a lot of effort or time to make. Lard is traditional in flour tortillas; many supermarkets sell non-hydrogenated lard, packed in glass jars, in the aisle near the coconut and olive oils. If you prefer, butter also makes fantastic tortillas. A mixture of milk and water as the liquid is unconventional; we got the idea from Mexican chef Enrique Olvera. Milk not only adds a subtle sweetness, it also helps the tortillas remain soft and pliable for longer. If you prefer to skip the milk, feel free to use only water. This recipe makes eight 10-inch tortillas; to make smaller ones, simply cut the dough log into 10 pieces and roll each into an 8-inch round. A well-seasoned cast-iron skillet or griddle is essential for cooking the tortillas, as it heats evenly and holds its temperature. Its surface also is stick-resistant. The tortillas are best freshly made, but leftovers can be cooled, stacked, wrapped in foil and stored at room temperature for up to two days. To reheat, place the foil-wrapped stack in a 350°F oven for 10 to 15 minutes.