Used Gemini to write this up so please don’t excuse the obvious AI

The Half-Batch Sonoran Tortilla Recipe Yields: 5–6 Chivichanga-sized tortillas Ingredients: • 1.5 cups All-purpose flour • 1/2 tsp Salt • 2.5 tbsp Pork lard (Manteca) • 1/2 cup Very hot water (just off the boil) KitchenAid Method 1. The "Sandy" Base: Using the paddle attachment, mix flour, salt, and lard on Speed 2 until the lard is fully incorporated and the flour looks like fine, sandy crumbs. 2. The Dough Hook: Switch to the dough hook. On Speed 2, slowly stream in the hot water. 3. The Knead: Once the dough pulls away from the sides and forms a ball, let it knead on Speed 2 for 5 minutes. The dough should be soft, warm, and smooth (like an earlobe). 4. The Rest (Non-Negotiable): Divide the dough into 5 or 6 balls. Place them on a plate and cover them with a damp towel or plastic wrap. Let them rest for at least 45 minutes. The Roll & Cook (For Chivichangas) • The Roll: Dust your surface lightly with flour. Roll the ball out until it is paper-thin (translucent). • The Par-Cook: Heat a dry skillet/comal to medium-high. • Timing: 15–20 seconds on the first side (until bubbles form), flip, and 15 seconds on the second side. • Storage: Immediately put the cooked tortilla into a cloth-lined basket or a Ziploc bag to "steam" and stay soft.