In a large bowl, stir together the flour, salt and baking powder.
With a pastry blender, a fork or your fingers, gradually work in
the lard or shortening until it is evenly incorporated. Add enough
warm water to make a soft but not sticky dough. Turn out onto
a lightly floured board and knead for 5 minutes.
Divide the dough into 3 ounce portions (about 1/4 cup each) and form them into
Roll each ball into a flat round about 6 inches in diameter and
1/8 inches thick.
Heat a large heavy skillet over medium high heat. Place the tortillas
one at a time into the dry hot skillet; cook until brown on one
side, then turn and brown the other side.
Remove from the skillet and keep warm in cloth towel.
Makes about 18
Calories per serving: 127
Fat per serving: 3.1g