1. In a large bowl , whisk together 346 g all-purpose flour , 6 g baking powder , and 6 g fine sea salt .

2. Add 33 g lard to the flour mixture. Using your fingers, rub the fat into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.

3. Make a well in the center and pour in 189 ml warm water . Mix with a wooden spoon or your hands until a shaggy dough forms.

4. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth and elastic.

5. Divide the dough into 16 equal portions and roll each into a ball. Cover with a clean kitchen towel and let rest for 30 minutes .

6. Heat a cast iron skillet over medium-high heat until hot.

7. Working with one dough ball at a time (keeping others covered), flatten it slightly with your palm, then roll it out with a rolling pin into a thin circle about 6 inches in diameter.

8. Place the rolled tortilla on the hot skillet and cook for 30-45 seconds until bubbles form on the surface and light brown spots appear on the bottom.

9. Flip and cook the other side for 30 seconds until lightly spotted.

10. Transfer to a plate and cover with a clean kitchen towel to keep warm and soft while cooking the remaining tortillas.

11. Serve warm or let cool completely before storing in an airtight container.