Making grilled flour tortillas is a straightforward process, but like many things in cooking, it’s the little details that make all the difference. Here’s how you do it:

1. In a large mixing bowl, combine the flour, baking powder, and salt. Mix well.
2. Add the lard or shortening to the dry ingredients. Using your fingers or a pastry cutter, work it into the flour until the mixture resembles coarse crumbs.
3. Gradually add the warm water, mixing until a soft dough forms. If the dough is too sticky, add a bit more flour until it is manageable.
4. Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. This reminds me of the rhythmic motion my mother used to say was therapeutic.
5. Divide the dough into 8 equal portions and shape each into a ball. Cover them with a clean kitchen towel and let them rest for about 15 minutes. This resting period allows the gluten to relax, making it easier to roll out the tortillas.
6. Preheat a cast-iron skillet or griddle over medium-high heat. Roll each dough ball into a thin circle, about 8 inches in diameter.
7. Place the rolled dough onto the hot skillet. Cook for about 1-2 minutes on each side, or until golden brown spots appear. Flip using a spatula, and press the tortilla down gently to ensure even cooking.