Instructions

1. In a large bowl, mix together flour, baking powder, and salt in a medium bowl.
2. Rub lard into flour mixture using your fingertips until mixture looks crumbly.
3. Add warm water and work dough with hands until completely combined and no dry flour is left in bowl.
4. Turn dough out onto a lightly floured work surface and knead until smooth, about 1 minute.
5. Cover with a damp cloth or plastic wrap and let rest for 10 minutes.
6. Divide dough into 8 equal pieces; roll each piece of dough into a ball. Cover dough balls with a damp cloth or plastic wrap and let rest an additional 15 minutes.
7. Preheat cast iron skillet or griddle.
8. Place one ball of dough on a lightly floured surface and pat down into a flat disc.
9. Using a rolling pin, roll dough out to an 8-inch round (you can also use a tortilla press like this one pictured from Victoria cookware.
10. Place dough in skillet and cook until bubbles form on top side and bottom side has brown spots, 30-60 seconds.
11. Flip tortilla and cook until second side develops brown spots, 30-60 seconds longer.
12. Transfer tortilla to a plate and cover with clean dish cloth.
13. Repeat with remaining balls of dough.
14. Wrap the tortillas in a damp paper towel and wrap in a piece of foil...serve warm. (best served the day they're made but you can freeze them and reheat them when you are ready to use them!)