Mix flour, baking powder, and salt
Add softened lard, butter, or shortening. Mix well with a fork or your fingers until the flour is coated and the mixture looks sandy.
Pour in half of the warm water and mix together. Keep adding more water, little bits at a time and stir until a dough forms and can start to be kneaded. (You'll know when you have enough water in your mixture when you don't have to add more flour as you knead. The dough shouldn't be sticking to your hands.) The dough should be smooth and soft. If it's sticking to your hands, add a tiny bit more flour. If it is tough and a little dry, add more water.
Knead dough by hand for 7-8 minutes, or in a stand mixer for around 5 minutes. Your dough should be nice and smooth. (Windowpane test: Pull up a little bit of the dough and try to stretch it thin without it tearing. If it tears easily, knead it for longer. If you can see light through it and it doesn't tear, you've kneaded it enough) Rest in a bowl covered with plastic wrap for at least 15 minutes.