Mix the Dry Ingredients:

In a large mixing bowl, whisk together the flour, salt, and baking powder until well combined.

Add the Fat:

Add the lard, shortening, or butter to the dry ingredients. Use your hands or a pastry cutter to work the fat into the flour until the mixture looks like coarse crumbs.

Incorporate the Water:

Slowly pour in the warm water, mixing with a spoon or your hands until a shaggy dough begins to form. If needed, add a tablespoon more water to help bring the dough together.

Knead the Dough:

Transfer the dough to a lightly floured surface and knead for about 4–5 minutes, or until the dough is smooth and elastic.

Rest the Dough:

Shape the dough into a ball and place it back into the bowl. Cover it with a clean kitchen towel or plastic wrap and let it rest for 30 minutes. This rest period allows the gluten to relax, making the tortillas easier to roll out.

Divide and Shape:

After resting, divide the dough into 10 equal portions and roll each piece into a ball. Keep the dough balls covered with a towel to prevent drying out.

Roll the Tortillas:

On a lightly floured surface, use a rolling pin to roll each dough ball into a thin circle, about 7–8 inches in diameter. Try to keep the thickness even, but it’s okay if they’re not perfectly round—homemade charm!

Cook the Tortillas:

Heat a dry skillet, griddle, or comal over medium-high heat. Cook each tortilla for about 30–45 seconds on the first side, until bubbles form and light brown spots appear. Flip and cook the second side for another 30–40 seconds. Adjust heat as needed to prevent burning.

Keep Warm:

As you finish each tortilla, place it in a clean towel and wrap to keep warm and soft. Continue with the remaining dough.

Serve:

Serve fresh and warm with your favorite tacos, burritos, wraps, or simply with butter. Store leftovers in an airtight container at room temperature for up to 2 days, in the refrigerator for up to a week, or freeze for up to 2 months.