These tortillas are lower in saturated fat, with no cholesterol and higher in fiber than traditional tortillas prepared with lard and white flour. Cornstarch, for dusting the tortillas Stir together the first 6 ingredients. On a floured board knead until smooth. Divide dough into dozen equal balls. Dust lightly with cornstarch. Roll into a circle as thin as possible on a lightlyfloured board. Drop onto a very hot ungreased griddle. Cook until brown spots appear on one side. Turn and cook on second side. Yield: dozen large tortillas