In a mixing bowl, whisk together flour, salt, and baking powder. Mix in the lard/margarine with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a very thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.
Store in ziplock bag and re-warm in microwave or oven. If using microwave, wrap tortillas in moist (not wet) paper towel to steam them back to life.