Combine the flour, baking powder and salt. Cut in lard until it resembles fine crumbs. Mixture should lightly hold together when squeezed. Add the warm water, starting with ¾ cup, and mix until it comes together forming a smooth but not sticky dough.

Divide the dough into 14-16 balls. Knead and shape until smooth. Cover with a kitchen towel and let rest for at least 10 minutes. On a floured surface, roll out tortillas. Starting from the middle of dough ball, roll one stroke down and one stroke up with a light but firm touch. Turn the tortilla 90 degrees clockwise and roll one stroke down, one stroke up and turn again. Repeat the process until you reach the desired thickness, about ⅛ of an inch or less.

Cook on a griddle that has been preheated over medium heat. Cook for 3-5 seconds on one side until tiny bubbles appear. Flip tortilla and cook about 30 seconds. Tortilla should puff up. Flip again and cook for about 15 seconds. Lower heat if tortillas are too brown. Continue until all tortillas have been cooked. Keep cooked tortillas warm by wrapping in a towel.