To save your bacon grease: After cooking a pound of bacon in a skillet, pour the rendered fat through a fine mesh strainer into a container with a tight lid (just pour the next round on the top of the previous) and keep it in the fridge. This stuff is liquid gold, don’t pour it down the drain!

1. Combine the flour and bacon fat in a large mixing bowl, working in the fat with your fingers, until completely incorporated.

2. Dissolve the salt in the water, then pour about 2/3 cup of it over the dry ingredients and immediately work it in with a fork. The dough will be in shaggy clumps.

If any of the flour is still dry and not a part of a larger mass, add the rest of the liquid (plus a little more, if necessary) and work it in with the fork.

3. Place the dough on a floured work surface and knead until smooth. It should be medium-stiff consistency, not incredibly firm, but much firmer than bread dough.

4. Divide the dough into 12 portions and roll each into a ball. Set them on a plate to rest, cover with plastic wrap and leave at room tmperature for about 30 minutes.

5. You can press your tortillas using a tortilla press (lined with parchment paper to prevent sticking)… Or you can roll out the dough balls with a rolling pin using this method: place the dough ball on a floured surface and add flour to the top of the dough ball, roll once, turn the dough a quarter turn, roll once, repeat until you have a circle about 7 inches across.

6. Heat an ungreased griddle or heavy skillet over medium-high heat. Add the tortillas once the gridlle is very hot. After 30 to 45 seconds, when there are browned spots underneath, flip it over. You will know it is time to flip when the edges look dry and lighter in color. Bake 30 to 45 seconds more, until the other side is browned; don’t overbake the tortilla or it will become crispy. Remove it from the griddle and wrap in a cloth napkin and repeat with the remaining dough balls. Serve immediately.