Mexican-Style Flour Tortillas

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11 ounces (315g) all-purpose flour (about 2 ½ cups), plus more for dusting

2 teaspoons Diamond Crystal kosher salt (8g); for table salt, use about half as much by volume or the same weight

2 teaspoons baking powder

1 teaspoon sugar

½ cup lard (115g), melted

¾ cup plus 3 tablespoons (220ml) whole milk, warmed to 125°F (50°C) on an instant-read thermometer

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