Ingredients
Combine in bowl of heavy duty mixer:
2 cups bread flour
1 teaspoon salt
1/4 cup vegetable oil or lard
3/4 cup warm water
Preparation
Mix until dough comes together with dough hook on low to medium until smooth, 4 to 6 minutes. Divide dough equally into 8 pieces and roll into balls. Cover and let rest 20 minutes. Place baking stone or inverted cookie sheet in oven and preheat to 450. Roll each ball into 6 to 8 inch circles. If dough is resistant, move to next piece and return later to finish rolling. Place as many dough rounds as will fit on baking stone and bake for about 3 minutes. When tortilla puffs remove to rack to cool.
