Put the flour, salt and baking powder into a bowl and give it a mix. This is so that all the ingredients get evenly distributed. You should always do this if a recipe calls for a mix of dry ingredients.
Add the oil and give it a little mix through until all incorporated.
Add in warm water(50C or 122F) to be exact. A few degrees, either way, won't kill anyone so, relaxy. Just make sure it's not burning your hands.
Mix it all together until it forms a dough, and then shape into a ball. Put that back into the bowl, lightly oiled. Cover the bowl with a damp towel and let the dough have a nap for 10 minutes.
When the time is up, the dough will be able to form into a smooth ball as it has fully hydrated and rested. Form the ball.
Put the dough onto a lightly floured surface and divide into 16 equal pieces. They will each weigh about 40g. Enough to make a 22cm or 8 inches round tortilla to cook in your 26cm or 10inch cast iron skillet.
For those dough pieces into round balls again and give it another rest under a damp cloth for 5 minutes.
Next, we will roll them out one by one as we cook them so keep the blanky over them. You can roll them out all at once, just make sure to place each tortilla between a sheet of baking paper so they don't stick to each other
You will roll them out by placing on a floured work surface and flouring your rolling pin too. You want to roll from the middle outwards and turn the dough often. Anti-clockwise if you're right-handed, or clockwise if you're a lefty.
Heat a cast-iron skillet until that thing is ripping hot. That just means heating it on the stove for about 2 minutes or so. If you hover your hand over the pan it, you should feel the heat blaring off it.
Place your first piece of dough into the pan making sure it's flat and even. Cook it for about 30 seconds on one side and then flip over, cooking another 30 seconds on the other side until charred and cooked through on both sides. It will bubble up a bit and that's cool. Should be doing that. Just gently press it down with a spatula ever so slightly and all will be ok.
Once cooked you have to keep the tortillas warm so they can stay soft and not dry out. This is very important. Most people just use a kitchen towel but you could also use a tortilla warmer.
Repeat the dry-pan-cooking and keeping-warm-business until they are all cooked.
Make sure to keep these covered while cooking, otherwise, they will dry out and lose their pliability.
You can store these airtight for a few days or in the freezer for longer storage.
The raw dough can also be frozen, so, if you plan on using them in a restaurant or like having something pre-prepped then make the dough, portion and store in the freezer to save time next time you want to make flour tortillas.
If you want to make it with lard simply substitute the oil with the same amount of lard.