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Place flour, lard, and salt in a stand mixer bowl. Add water and knead at medium speed until a soft and elastic dough forms.
Cover the bowl with a damp kitchen towel and allow the dough to rest for 15 minutes.
After the resting time, transfer the dough to a floured surface knead it for a minute, then shape it into a ball.
Now, divide the dough into 12 pieces more or less of the same size.
Roll each piece into a ball and cover them with cling film or a kitchen towel. Leave them to rest for 10 minutes.
Preheat a large cast-iron skillet, comal, or griddle over medium heat.
Dust a working surface and place a dough ball. Using your hands flat it a little bit.
Then, with a well-floured rolling pin, roll the dough into a thin, round tortilla. Use your hands to finish the shape of the tortilla.
Place the tortilla on the hot skillet and cook for 20 seconds or until you’ll see some bubbles appear on the top.
Flip the tortilla and continue cooking until it starts to puff nicely and some dark spots appear. Keep cooking flipping it 1-2 more times until the tortilla is cooked on both sides.
Place the cooked flour tortilla between a kitchen towel to keep it warm and soft.
Repeat the steps to make the tortillas until all dough is used.