What a proper lard tortilla looks like next to a shop-bought one

Side-by-side photo because I think the visual argument is more convincing than anything I can write. Left: supermarket flour tortilla, the most popular brand locally. Right: fresh flour tortilla made with good lard. The differences visible in the photo: the lard tortilla has slight layering at the edge, a visible variation in surface texture from the fat distribution, and a warmer colour from the fat content. The shop one is uniformly pale and smooth. In the fold test (which I also photographed): the lard tortilla folded without cracking; the shop one developed a small crack at the fold point. Bake a lard tortilla. Once.