Cut in fat into flour. I usually just squish it around in my fingers until it's mixed well.

Stir water and apple cider vinegar together and add to flour.

Stir and work together until it forms into a ball.

Cover and let stand 8 hours.

Sprinkle salt a little at a time onto dough and knead in until all of salt is completely incorporated.

Heat a dry cast iron skillet to medium high.

Divide dough into 12 pieces and roll into balls.

On a floured board, roll out each ball to about 8-9 inches in diameter. Tortillas should be very thin.

Place in hot skillet until they begin to bubble and brown on one side. It only takes a minute or two.

Flip and cook the other side an additional minute or two until brown. Do not overcook or they will be hard.

While cooking the remainder of the tortillas, keep finished tortillas on a plate covered with a towel to keep them warm and pliable.