Sift together flour, baking powder, and salt.
Add in lard, butter, or Crisco vegetable shortening and "pinch" to mix with your fingers until mixture resembles cornmeal.
Add water and stir until dough comes together
Divide dough into 24 pieces and roll each into a ball
Cover dough with a towel and allow to rest for 20 minutes
Heat your skillet over medium-high heat.
With your rolling pin, roll the dough balls into flat, round tortilla shapes on a floured surface. It's ok if they're not perfectly round!
Optional: If your pan isn't non-stick or if it's cast iron that isn't well seasoned, you can spray a light coating of cooking spray, like Pam, on it.
Place the tortilla in the pan and cook for 20-30 seconds. Play with the time because the thickness and amount of heat can make it vary. You'll start to see air pockets forming, similar to when cooking pancakes.
Flip the tortilla over with a spatula and cook the other side. The second side probably won't need to cook quite as long as the first, so keep a close eye on it.
Remove from skillet and place on a plate
Repeat the rolling and cooking process with the next ball of dough. Stack each one on top of the previous one. Cover the stack of tortillas with a tea towel to keep them warm.