In food processor fitted with dough blade, add the flour, baking powder, salt, lard or shortening (in small pieces). Process to combine, then slowly add water with machine running and continue to blend until dough comes together and forms a ball. Dough should be pliable but not sticky. Add additional water, a tablespoon at a time if your dough is too stiff. Remove ball of dough and let it rest, covered with plastic wrap so it doesn’t dry out, for about 20 minutes.
After dough has rested, pinch off pieces of dough and roll into ping pong ball sized balls (you should get about 8-10 balls). Keep balls covered until ready to press and cook. I like to let them rest again (covered) for about 10 minutes or so. It seems to make it easier to roll them out (or flatten them).
If you have an electric tortilla grill, follow directions for heating and cooking your tortillas provided with the appliance. If you are using a tortilla press or rolling them out by hand, place ball of dough between wax paper and press or roll to flatten, then cook on a hot griddle, about a minute on each side, until light brown spots appear on the surface. It might take you a couple to get the hang of it, but once you do, you’ll whip right through them. Keep tortillas warm
To make corn tortillas:
Combine masa flour and salt in food processor, turn on and slowly add water to combine and form a ball. Add more water if necessary to make a pliable dough, not too stiff. Remove from processor and pinch off small balls of dough. Keep covered with moist towel so they don’t dry out. You don’t need to let the corn tortillas rest like the flour ones.
Continue to press/roll out tortillas and cook as instructed above.