Whisk flour, salt and baking powder together in a medium bowl. Add lard and mix in with a fork or your fingers until the mixture looks like bread crumbs. Make a well in the center and pour in water. Stir until a dough is formed.

Transfer dough to a clean, floured surface. Knead until dough is smooth, 3-4 minutes.

Place dough in a bowl and cover. Let rest for 30 minutes.

Roll dough into a rope and cut into 12 equal pieces. Work with one piece at a time, and keep the rest covered. Roll each piece into a thin circle. Try to roll it as thin as possible. Each tortilla will be about 6" in diameter (see note).

Heat skillet over medium high heat. Cook tortillas until they begin to puff and are lightly browned, about 2 minutes. Flip and continue to cook until browned on the other side, another 1-2 minutes. Repeat with remaining tortillas.

Best if used immediately. But will hold at room temperature for 1-2 days. If you want to keep them longer, freeze in an airtight bag or container. Reheat before using.