Recipe for soft tortillas and soft pretzels

Tortillas( soft) 1c. unbleached flour 1c. whole wheat flour( I grind it fresh when making these) 1/2 tsp salt 1/4 c. lard 1/2 c. warm water( you may find you need 3-4 Tbsp more, if it is to dry to make a nice ball) Mix in given order. Let rest( covered for 5 min.) Makes 7-10 small shells or 4-5 large. Roll thin or thick, which every you prefer. We then warm( until slightly brown in spots and looks cooked) in a lightly greased griddle before using in Enchiladas, Soft tacos, Quesadias(sp?) or as a snack with PB and J or lightly brushed with butter and sprinkled with cinnamin and sugar. We typically double or triple this recipe and freeze any leftovers. Soft Pretzels 2 pkgs. dry yeast 1-1/2 c. warm water( tap water warm, not to hot) 1 tsp. salt 4-1/2 c. flour( I typically sub in 1-1/2 c. whole wheat flour, any more than this and they are very heavy) Soda solution 1/2c. warm water 2tsp. soda salt Dissolve yeast in warm water. Add salt and flour and knead until smooth.Cover with a damp cloth and let rise 15 min. Divide dough into 16 portions, roll each into a thin log and shape. Dip each pretzel into the soda solution and sprinkle with desired amount of salt. Bake @ 450 for 15-20 minutes or until a light golden brown. Enjoy! They are great dipped in a honey mustard or even ranch dressing. We make this for Valentines day and shape as a HEART. Much healthier than candy!