1. In a large bowl, mix together the flour, baking powder and salt. Using a fork, pastry blender, or your hands, incorporate the lard until it resembles a coarse meal.
2. Add the water a little at a time, mixing in between. You might need slightly less water depending on your climate.
3. Transfer the flour mixture onto a work surface and knead for 5 minutes until smooth. Divide the ball of dough into 8 equal portions, rolling every piece on your lightly floured work surface with the palm of your hand to form a little disk.
4. Cover the dough balls & let rest for 30-45 minutes. This step is necessary to develop gluten and allow you to roll out big tortillas without ripping!
5. After resting, place an ungreased griddle, cast iron, or comal over medium high heat.
6. Roll out your tortillas, do not add too much flour to the surface, or your they will be dry.
7. Cook each tortilla one at a time, just for about 30 seconds each side. if it’s taking long to cook, turn up the heat.
8. Wrap them in a clean kitchen towel until ready to serve.
