4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons lard
1 1/2 cups water
Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
Preheat a large skillet over medium-high heat or I use my griddle. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet or griddle, and cook until bubbly and golden; flip and continue cooking until golden on the other side. It's usually about 2 minutes or less on each side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.
What ever is left over I use in Kristina's school lunch for a few days. Her favorite is to spread peanut butter on one and wrap a banana inside. Very yummy!