Combine the flour and salt in the bowl of a food processor and pulse 2 to 3 times.
Add the lard to the flour mixture in 4 to 5 chunks and pulse until the mixture resembles coarse crumbs, 10 to 15 pulses. With the processor running, add the water in a steady stream just until a ball of dough begins to form, about 30 seconds.
Sprinkle about 1/4 cup of flour on a clean surface. Remove the dough from the bowl of the processor and knead until well incorporated and less sticky, 2 to 3 minutes. Wrap the dough ball in plastic wrap and let it rest at room temperature for 1 hour.
Evenly divide the dough into 8 pieces and, using your hands, form them into balls. Keep the dough balls covered with a tea towel. Roll each ball into a 7-inch round with a rolling pin on a lightly floured surface.
Heat an electric nonstick griddle to 375ºF.
Put the tortillas, 2 to 3 at a time, on the griddle and cook until light golden, about 4 minutes per side. Can be held for up to 2 hours at room temperature wrapped in a barely damp tea towel. Repeat with the remaining tortillas. To reheat, microwave for 1 minute in the damp tea towel.