1. Dissolve salt into water and put aside.
2. Put measured all purpose flour into your food processor. Add 5 TBSP of the lard. Process until all the lard is incorporated into the flour.
3. While food processor is going, slowly add all the water. A dough should form that pulls away from the side of processor.
4. Scoop the dough onto a clean dry lightly dusted with flour work space. Knead a few times.
4. Divide the dough into 12 portions and form them into the size of a golf ball. Place on a plate in a single layer and cover with plastic wrap. Let them rest for 30 minutes.
5. Heat an ungreased 9" cast iron skillet to medium or medium high.
6. On your lightly floured station take a dough ball. Press flat with the palm of your hand. It should be round. Now use a rolling pin and roll forward away from you and then back toward you, turn the dough a sixth of a turn and repeat. Keep doing this until it is about 7 inch in diameter. Don't worry if it isn't in a perfect circle. You might need to add a bit of bench flour as you do this so that it doesn't start to stick.
7. Lay the tortilla in your hot pan. Cook for about 30-45 secs and then turn over and cook for another 30-45 secs. It will get puffed up. Do not worry and don't flatten. Make sure you don't overcook them as they will become crispy.
8. Remove them from the pan and wrap them in a cloth napkin or dish towel. Stack them on top of each other in the dishtowel. This will help them stay soft.
Side Note: I would roll out 2 and then cook one in the pan and then roll out the next and continued this way until all 12 were done.