In a large mixing bowl, whisk together the flour, baking powder, and salt.
Using fingers, rub the lard or shortening into the flour mixture until the whole mixture is dry and crumbly but homogenous.
Add the water a little at a time and mix with hands until all flour is incorporated.
Turn the dough out on to a lightly floured surface a knead until smooth, about 1 minute.
Cover the dough with plastic wrap and let rest for 10 minutes at room temperature.
Cut the dough into 8 equal pieces and roll each piece into a ball.
Lay the dough balls out on a baking sheet lined with parchment paper and cover lightly with plastic wrap.
Let rest at room temperature 15 minutes.
Place a dry cast iron skillet over a high heat.
Pat/roll each ball of dough out into a thin disk.
Place one disk at a time on the skillet and let cook until the dough bubbles up and browns slightly on the bottom side. Flip and cook 30-60 second on the other side before transferring to a plate and covering with a clean dish cloth.
Repeat with remaining dough.