Combine flour, salt, baking powder in a large mixing bowl, blending thoroughly

Work in lard or butter with a pastry blender or your fingers. Add water or milk gradually until dough is stiff but not sticky

Knead the dough 15 to 20 times and let stand for 10 minutes. Pull off a small piece of dough about the size of a egg and roll it into a flat round of 6 inches in diameter and I/8-inch thick. Heat a large cast iron griddle or stove lid and drop tor- tillas one at a time onto griddle

Brown each side until it has light brown flecks

Place tortillas in a tea towel or special tortilla server to remain warm until serving

They will stay warm for at least 15 minutes

Makes 8 to 12 tortillas. NOTE: White or wheat flour may be substituted for cornmeal

Be sure to use lard or butter only as veg- etable shortening tends to make tough tortillas.