| • | Take a big bowl and mix flour, salt and baking powder.
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| • | With a pastry blender, a fork or your hands, slowly work in the lard or shortening till it is all incorporated.
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| • | Add warm water to make soft dough.
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| • | Knead the dough on a lightly floured board for about 5 minutes.
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| • | Make balls from the dough.
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| • | Now roll each ball into a flat chapatti (about 1/8 inches thick and 6 inches in diameter).
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| • | Put a large skillet over medium flame.
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| • | Keep tortillas, one at a time, into the dry hot skillet.
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| • | Cook on one side till brown and then turn and cook on the other side.
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| • | Remove it from the skillet.
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| • | Keep them warm by covering in a towel on a plate. |
