Combine salt, flour and lard. Mix well by hand until a crumbly dough is formed.
Add water, kneading the mixture in the bowl to form a dough of medium softness. It may feel like the water will not be incorporated completely, but just keep kneading.
Divide dough and roll between your palms to form balls that are about the size of the circle formed by joining your thumb and forefinger.
Let the dough sit for about 30 minutes.
Heat a pan over medium, while you form the dough balls into thin rounds with a tortilla press or a small rolling pin.
Lay a tortilla on the hot pan. Bubbles should form quickly. Be careful, the steam that can escape from these bubble is extremely hot.
When your tortilla is toasted lightly on the bottom, flip it to cook the opposite side.
It will take some practice to find the right temperature to work with. You want your tortillas to cook through, but you also want them to be light and airy. Just like pizza, the goal here is to find the right dough consistency, and the right cooking temperature.
