I think I’ve come up with a new way to kill a conversation. I’ll wait until someone mentions flour tortillas, and then I will say, “You know, I make my own flour tortillas.”

“Wait, wait!” I will say. “It’s not like beating your clothes on rocks! Besides, I’ll bet you’re in on that needlepoint craze.”

Seriously, making flour tortillas is easy, and they’re a jillion times better than Diane’s, though recognizably the same kind of thing. Last week we made quesadillas with the homemade tortillas, roasted poblanos, seared onions, and cilantro. I recommend you do the same.

**FLOUR TORTILLAS**
Makes 8
Adapted from Fine Cooking, July 2006

9 ounces all-purpose flour, plus a bunch more for flouring surfaces
1 teaspoon salt
1/4 teaspoon baking powder
1/4 cup (a little over 1-1/2 ounces) cold lard
2/3 cup warm water

1. Mix the dry ingredients in a large bowl. Add the lard and cut in with a pastry blender or your fingers until you reach oatmeal consistency. Stir in the water until the dough comes together.

2. Turn out onto a floured board and knead a couple of minutes, until it’s smooth.

3. Using a scale, portion the dough into eight 2-ounce balls. Cover the balls with plastic wrap and rest at least 30 minutes or up to 2 hours.

4. Heat a 10- or 12-inch cast-iron skillet over medium heat. Roll one ball out into a very thin 9-inch circle, reflouring as necessary. Place the proto-tortilla in the skillet and cook until it bubbles up and browns in parts on the bottom, about one minute. Pop any large bubbles with a fork and flip the tortilla. Continue cooking until browned in spots on the other side, about one minute. Remove to a plate and repeat with the remaining dough balls.

Note: These freeze well, though I’m not sure for how long, since I’ve only actually tried freezing them for two days. Reheat in the microwave or a skillet.