Gather all ingredients. Put all dry ingredients in a bowl. Mix well.

Add butter, coconut oil, or lard. I used a combination of butter and coconut oil here. Mix thoroughly. Pour hot broth over all, then stir with a spoon until all the butter is melted and ingredients are well incorporated. (Alternately, this can be done in a food processor.)

Shape dough into a log shape. Cut into equal parts that amount to slightly less than serving size amounts. As you shape tortillas in the following directions, you will use the leftover dough to form more tortillas. (For clarification, please read through instructions first.)

Grease a griddle, cast iron skillet, or frying pan lightly with butter or coconut oil, then heat to medium heat. Shape each part into a ball. On a sheet of parchment paper, take each ball and roll out as well as you can. If necessary, use a piece of parchment paper on top of the dough. If the dough tears, it is easily fixed. Just keep working with it. Your goal is to get it spread out evenly. Don't worry how it looks. Take a medium sized pan lid and set it on top of the dough, as pictured.

Give it a little twist, then lift the lid up. Carefully remove dough around the outside of the circle. Set that extra dough aside. These pieces will combine later to make the other tortillas. Typically, if you start with 4 parts, you will end up with 5 tortillas (or 8 parts and 10 tortillas, etc). This is where the leftover dough (outside the circle) makes more tortillas.

There you have it! Perfect shape, perfect size! Lift parchment with circle on it, flip, and place tortilla over hand. Peel parchment with other hand.

Put the tortilla on griddle and cook until bottom begins to brown. Carefully flip, using a spatula if necessary, and cook other side. Remove from pan and set aside. Repeat with remaining dough.

These work well for any recipe using tortillas. To make quesadillas, simply put grated cheese and diced, cooked chicken between two tortillas and toast on griddle. Cut into even sections using a pizza cutter.