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Mix dry ingredients (flour, baking powder, salt), then add lard and mix until crumbly
Slowly add 2 cups of water while mixing, adding more water gradually if needed until dough is sticky but holds shape (approximately 2 ½ cups total)
Knead dough on counter for 5 minutes until it no longer sticks to your hands
Cover with wet paper towel and let rest for 30 minutes
Pinch small or large balls off the dough depending on desired tortilla size
Cover with paper towel and let rest for another 30 minutes
On a floured surface, roll out dough with one full pass, flip tortilla over, turn 90°, and roll in opposite direction; repeat until thin and desired size
Heat on a comal, cast iron skillet, or Blackstone on medium-high heat for 20 seconds per side until bubbles are browned
Serve warm with butter, frijoles, or use for wraps and burritos