In the bowl of a food processor combine the flour, baking powder, and salt; pulse to mix. Add the shortening and lard and process until incorporated. With the motor running, add the water and mix until the dough comes together. The dough should be medium-stiff consistency- not firm, but not quite as soft as bread dough. Add a tablespoon of water if necessary. Scoop the dough out onto a lightly floured work surface and knead until smooth.

Divide the dough into 12 or 6 portions and roll each into a ball. Set the balls on a plate, cover with plastic wrap, and let rest at least 30 minutes. This allows the gluten to relax, making it easier to roll the dough.

Heat an ungreased griddle or cast-iron skillet over medium to medium-high heat.

On a lightly floured work surface, flatten a ball of dough, flour it, then roll forward and back across it once, rotate a sixth of a turn and roll forward and back again; continue rotating and turning until you reach a 7-inch or 11-inch circle depending on the size of the tortilla you are making, dusting with flour as needed.

Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface). After 30-45 seconds, when there are light brown splotches underneath, flip it over and cook for another 30-45 seconds until the other side is splotchy brown (do not over bake the tortilla or it will become crisp).  Remove and wrap in a cloth napkin placed in a tortilla warmer. Roll and griddle-bake the remaining tortillas in the same manner while stacking then one on top of the other. Serve warm or at room temperature. Enjoy!