Combine dry ingredients in a mixing bowl.
Cut in lard or shortening. Make a well in the center and add water, a small amount at a time, to form a dough.
Knead dough with hands in bowl until it's smooth and feel elastic.
Cover and set aside for 10 minutes.
Form dough into egg-sized balls and flatten between palms.
Preheat ungreased cast-iron skillet to a medium-high heat.
With rolling pin, roll each ball into 6-inch, thin circles (or to the size of your skillet).
Cook for approximately 30 seconds to 2 minutes (depending on how hot skillet is) on each side until tortilla looks slightly speckled and golden brown.
Cover with a clean towel or in a tortilla warmer to keep tortillas warm and soft until served. Store tortillas in a plastic bag for later use.