Combine the dry ingredients in a bowl. Using a fork, cut in the lard and work the dough until it is in tiny crumbles. Add the 1/2 cup water, blend, and add more water, if needed, to make sure the dough is wet. It should not be tacky and stick to your hands, but just be wet enough to work it. Knead for 3 minutes. If the dough is too wet, add a bit more flour. Wrap in plastic or something and refrigerate for an hour, or longer. Break off dough and make 12 small balls. Let them rest 10 minutes. If freezing the dough for later, wrap well and put in the freezer. Flour your work surface and rollng pin (if you have never rolled out dough before, check out youtube videos). Heat your griddle to 400 F or use an aluminum or cast iron skillet. (Note: Doing this with a Teflon skillet will ruin its surface.) Working from the center of the dough, roll out the tortilla until it is as flat as you can get it. Place the tortilla on the heated surface and when it is bubbled up and lightly browned, flip it. Repeat. I place them in a plastic baggie, which keeps them warm for a while. This recipe make 12 small fajita or 8 burrito size tortillas.