In a large bowl, whisk together flour, baking powder, and salt until evenly distributed.

Add Crisco or lard; use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs (peas-size bits).

Pour in hot (not boiling) water gradually. Stir with a spoon or your hand until the dough begins to form.

Turn dough onto a lightly floured surface. Knead for 5–10 minutes until smooth and elastic. Long kneading builds gluten for soft, stretchy tortillas.

Divide the dough into 24 balls and dust with flour. Cover with a clean towel and let rest for 10–15 minutes. This relaxes the dough and makes rolling easier.

On a floured surface, roll each ball into a thin circle (6–8 inches diameter), rotating and dusting lightly for evenness.

Preheat a comal or dry skillet over medium-high heat. Cook tortillas 30–60 seconds per side, until they puff and show light golden spots. Keep warm under a towel while cooking the rest.

Use tortillas right away for best flavor and texture. They’ll stay warm and pliable under a towel until ready.