in a large bowl whisk together the flour, baking powder, and salt

using your hands or a pastry cutter add the bacon fat and cut into the flour mixture until slightly crumbly and throughly integrated

add the warm water and knead until smooth and elastic (if you grow tired of kneading, cover the dough with plastic wrap and let rest for ten or fifteen minutes before continuing)

divide the dough into 16 roughly equal sized balls, cover with plastic wrap for another twenty minutes (if counter space is at a premium I put the balls back into the mixing bowl and cover them there, the dough is dry enough that sticking rarely occurs)

on a lightly floured surface roll out the balls into 6”-8” rounds. keep the balls and rolled out tortillas covered as you work. lightly floured uncooked tortillas can be stacked but I’ve noticed if the stack gets higher than four or five they start to stick together.

heat a large cast iron skillet or griddle over medium to medium high heat (make sure the pan is hot before you put the tortillas in or they wont puff up)

Griddle the tortilla, turning once, until browned in spots and pliable, about 30 seconds per side. Wrap the tortilla in a towel and repeat with the remaining balls of dough.

best fresh or once cooled tortillas can be put in a plastic bag and stored overnight.