Mix flour, lard, and salt. Add water and mix well.
Knead 3-5 minutes with dough hook, till dough starts to clean edges of mixing bowl. To mix by hand: Use a spoon in a large mixing bowl, until the ingredients come together. Then fold and knead for 5 minutes with your hands.
Divide into 12 balls. Roll each ball out thin as possible on a lightly floured counter.
Fry on a dry skillet for 20-30 seconds. Flip and fry another 20 seconds. Flip and fry for an extra 10-20 seconds.
Keep covered in a towel to stay soft.
Store leftovers in a plastic bag in the fridge.
Let dough rest for 30 minutes so they are easy to roll out. Don't skip this step! You may use whole wheat flour. Crisco or oil may be substituted for lard. You can use a heated press to make it faster to roll the tortillas. An unheated press won't work.