If using salt stir into two cups of millet (I always forget this step and they still taste great)

Add in two cups of millet, Do Not Stir, turn down heat and let simmer 2 minutes.

Remove from stove, stir until a soft dough ball is formed. Transfer to a bowl and let stand until cool enough to handle. Depending on your tolerance for heat this can take anywhere from 5-20 minutes.

Once dough is cool enough to handle roll into balls and press into tortillas. If you have a tortilla press, line it with your chosen lining, wax paper or a cut up ziplock bag both work well and press out tortillas. If you do not have a tortilla press you're welcome to use my method. I simply place a ball of dough in between two sheets of waxed paper, and press flat using my 12in cast iron skillet. If you don't own a cast iron skillet, get creative and use something similar, or grab your rolling pin.

Heat a large cast iron skillet on medium heat with enough lard to cover the surface. The larger the skillet the more tortillas you can cook up at once, which is time saving. I use my 19in Lodge for this.

As tortillas are pressed add them to the skillet. They're ready to turn over when the upper side starts to look dry. Usually about 1-2 minutes. Flip and fry other side.

As tortillas finish transfer to a plate and cover with a towel, they will continue to steam and soften