Combine the flour, salt and baking powder in a bowl, and rub in the lard. Add the hot water and mix lightly to a soft but not runny dough. Leave to rest for about 20 minutes.
Divide the dough into 12pieces and mould them into balls. Cover and rest. On a floured work surface, flatten each ball, then use a rolling pin to extend the disc to at least 15cm/6inches. Keep turning the dough so that it does not stick to the work surface.
Heat a dry griddle over high heat, slip the discs on to the griddle and cook them on both sides, turning them as soon as the surface starts to bubble, after less than a minute. Stack them up in the same way as Corn Tortillas (opposite).