In a medium size bowl whisk together flour, baking powder and salt.
Add the lard, butter or shortening (if using vegetable oil DON'T add yet).
Use your fingers or pastry blender and work the fat into the flour until it disappears.
Pour in the lesser amount (7/8 cup) of water (and the vegetable oil if using it) and stir briskly with a fork or whisk to bring the dough together into a shaggy mass.
Stir in additional water if needed to bring dough together.
Turn the dough out onto a lightly floured surface and knead briefly, just until dough forms a ball.
If the dough is very sticky, gradually add a bit more flour.
Divide the dough into 8 pieces.
Round pieces into balls and flatten slightly and allow them to rest covered for about 30 minutes.
If you wish, cover each ball lightly in oil before covering this will ensure that the dough doesn't dry out.
While the dough is resting, preheat cast iron skillet or griddle over medium-high heat (about 400°).
Working with one piece at a time, roll into a round about 8" in diameter.
Keep the remaining dough covered while you fry the tortilla in ungreased preheated pan.
Cook for about 30 seconds on each side.
Wrap in a clean cloth to keep pliable.
Allow left overs to cool completely then wrap tightly in plastic wrap and store in the refrigerator.
Reheat in an ungreased skillet or microwave.
Chef's notes: Although tortillas are traditionally made with lard, they are equally delicious using butter, shortening or vegetable oil. The resting period improves the texture of the dough by giving flour time to absorb the water. It also gives the gluten time to relax, making the tortillas easier to roll out.