In a large bowl mix the flour, salt and baking powder then rub in the lard. Combine the half and half (or milk) with the water and add to the flour. Using your hand form into a stiff dough.
I found the dough was rather scraggly and needed more warm water. I added just a few drops to bring it together.
Knead for 5 minutes then shape into a ball, wrap in plastic and rest for 1 hour.
Unwrap the dough and cut into two pieces. Roll each into a log about 9 inches long and cut each into 6 even pieces. This is what I love about Greg Patent’s recipes, most would just say divided into 12 equal pieces. Instead Greg teaches you the simple way of doing these things such as dividing dough.
Ok, so rest the balls of dough again for 10 minutes. This will make the dough easier to roll.
Take a ball of dough onto a lightly floured surface. Press out into a round shape with your fingertips then roll with a rolling pin to about 8 or 9 inches (that’s about 20 cm) and they will be nice and thin.
Heat a large cast iron skillet over medium heat. Add a little oil with a brush or paper towel. Put in your first tortilla. It will bubble up after a few seconds and start getting brown underneath. After 30 check that it has brown spots underneath and then flip.
It may puff up but that’s ok press it back down with paper towels. Brown for about 30 seconds then remove. Don’t overcook the tortillas. Repeat with the remaining dough.