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In a medium-sized bowl combine the flour, salt, and baking powder.
Make a well in the center of the dry ingredients and add the lard and water. Stir until a shaggy ball of dough forms.
Turn the dough out onto a lightly floured work surface and knead until the dough is nice and smooth, about 5 minutes.
Cover the dough with plastic wrap and let it rest for 20 minutes to 2 hours.
Divide the dough into 16 equal portions. Turn each piece to coat with flour.
Form each piece of dough into a ball and flatten with the palm of your hand. Cover dough.
Heat a large skillet on medium high.
Use a light amount of flour and rolling pin to roll each dough piece into a rough circle, about 6-7 inches in diameter.
When the skillet is hot, place one tortilla in the hot skillet and cook for 45 seconds to a minute.
There should be light brown spots and the tortillas should be starting to bubble.
Using tongs, flip the tortilla and cook for another 45 seconds to a minute.
If they are browning too fast then turn the heat down and if they are cooking too slow turn the heat up.
Remove the cooked tortilla and place in a covered container to keep them nice and soft.
Enjoy warm or allow them to cool and store in an air-tight container in the fridge for up to 5 days.