In a medium bowl, stir the flour, salt, and baking powder. Add the shortening or lard and cut it into the flour with a pastry blender or two table knives until the mixture resembles a coarse meal. Stir in warm water with a fork until a shaggy dough forms. May not need all of it. Turn the dough out onto a floured surface and knead until smooth and soft, 3 to 4 min., reflouring the surface as necessary. After kneading, the dough shouldnt be very sticky.

Portion the dough into eight equal pieces (about 2 ounces each) and shape each piece into a ball. Cover the dough balls loosely with plastic and let rest on the counter for at least 30 min. and up to 2 hours.

When ready to cook the tortillas, heat a large dry cast-iron skillet over medium-low heat until hot. Roll a dough ball into a 9- to 10-inch round.

Peel the dough off the counter and lay it in the skillet or on the griddle. Cover with lid to keep steam in. Cook until the tortilla bubbles and puffs and the bottom browns in spots, 45 to 60 seconds. If any gigantic bubbles form, pierce them so the tortilla cooks evenly. Flip and cook until the second side gets brown in spots and any translucent, raw-looking areas become opaque, another 45 to 60 seconds. (If the tortillas brown too quickly or start burning in spots, reduce the heat to medium low.) Some suggest covering with lid to keep tender and less dried out.

Transfer to a clean dishtowel and cover to keep warm. Repeat with the remaining dough, stacking and covering each tortilla as its cooked.