In a medium bowl whisk flour, baking powder, and salt together. Add lard into flour mixture and combine using your hands until mixture resembles coarse crumbs. Add warm water (about 110 degrees F) and work dough with hands until completely combined and no dry flour is left in bowl.
Turn dough out onto a lightly floured work surface and knead about 1 minutes or until smooth. Cover with a damp cloth or plastic wrap and let rest for 10 minutes.
Divide dough into 8 equal pieces and roll each piece of dough into a ball. Cover dough balls with a damp cloth or plastic wrap and let rest an additional 15 minutes.
Preheat cast iron skillet or griddle to 500°F, High heat setting. Place one ball of dough on a lightly floured surface and pat down into a flat disc. Using a rolling pin, roll dough out to an 8-inch round. Place dough in skillet and cook until bubbles form on top side and bottom side has brown spots, 30-60 seconds. Flip tortilla and cook about 30-60 seconds longer, or until second side develops brown spots.
Transfer tortilla to a plate and cover with clean dish cloth. Repeat with remaining dough balls. Serve immediately while still warm.
