Blend the flour and the lard in a large bowl. You can use a spoon but clean hands are much easier.
Mix the salt and water in a separate bowl.
Slowly mix salt & water mixture into flour, stirring with spoon or again - clean hands.
Once the liquid is fully mixed into the flour, knead until smooth on a lightly floured surface.
Divide dough into 12 pieces and roll into flattened balls. If you want taco sized tortillas (say 6", you might go 18-20, for somewhat larger 15 pieces, for burrito sized, 10-12 - it depends upon the thickness and size combination you like)
Heat griddle (or large skillet, I used cast iron) until hot. You will have to find the sweet spot somewhere in the medium-high area for cooking the tortillas.
Roll out a ball of dough into as close to a circle as you can (circle is totally relative, the heart shaped one I accidentally made worked just as well) and place on griddle or skillet.
Cook on first side until the tortilla starts to bubble, then flip.
If it didn't brown enough on the first side, you can flip it again. It should be browned in random areas, not across the whole surface.
Place tortillas in a bowl or tortilla keeper wrapped in a towel. They will stay warm for a long time that way.
Recipe Notes
Some recipes call for baking powder, I'm not sure why, but the recipe I started with didn't. I'm all for simpler, so I just left it out.