Flour 270g, Salt 5g, Baking Powder 5g, Hot Water 150g. Lard 25g. Mix dry, add water till dough forms. Add Lard final mix. Rest dough. Portion balls and rest for second time: 20g – 7”, 35g – 8.5”, 45g – 11, 60g-12”. Flour and roll out thin, cook through on flattop (500° 15 sec)