2 c. flour
1 tsp. salt
1 tsp. baking powder
1 tbsp. lard or shortening
1/2 to 3/4 c. warm (110 degrees) water

In mixing bowl, stir together flour, salt, and baking powder. Cut in lard until mixture resembles cornmeal. Add 1/2 cup warm water and mix until dough can be gathered into a ball. If needed, add more water, 1 tablespoon at a time. Let dough rest 15 minutes. Divide dough into 12 portions; shape into balls.

On a lightly floured surface, roll each ball to a 7-inch round. Cook in ungreased skillet over medium heat about 1 1/2 minutes per side or until lightly browned. Makes 12 tortillas.