Combine flour, salt and baking powder in a large bowl. Cut in lard with a pastry blender until coarse crumbs form. Add water.
Mix lightly with a fork until the dough clings together. Using your hands, gather dough and knead in the bowl for about 3 minutes. Cover bowl with a towel. Let rise 1/2 hour.
Divide the dough into 10 to 12 small balls. Roll the dough into a thin 12" circle on a lightly floured work surface. Stack tortillas with wax paper between each one as they are rolled.
Lightly grease a very large heavy skillet or griddle. Place tortillas one at a time onto griddle, pressing here and there with a wadded paper towel to make bubbles or blisters that give the tortilla lightness.
Cook until tortilla turns golden brown on both sides (turning once). Keep in plastic bag while baking the remaining tortillas.
These are ideal for making ahead and freezing. Freeze in a plastic bag with waxed paper between.
To reheat: Place on griddle until soft and pliable or steam slightly until warm.
Submitted by: Mary Park
