2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 Tablespoon lard or vegetable shortening
1/2 cup warm water
Mix flour, baking powder and salt in a medium bowl. Cut in shortening until it is in pieces the size of small peas. Stir in water and mix well. On a floured surface, knead dough 5 minutes. Divide into 12 round balls. Cover and let rest 30 minutes. Pat dough balls into flat round discs and, on a floured surface, roll each into a very thin 8" circle. Bake tortillas on a hot ungreased griddle or cast iron skillet until brown spots appear, about 1 minute on each side. While cooking, punch down any air bubbles with a well-protected hand. Wrap tortillas in a clean dish towel to keep warm or freeze-wrap in aluminum foil and reheat 15 minutes in 350 degree oven.