In a mixing bowl, combine the flour, salt, sugar, and lard. Combine the fat with the flour as you would for a pie dough. 

Turn the dough out onto a counter and knead until it is smooth. Portion it into 12 pieces and roll them into balls. 

Let the dough balls rest on the countertop, covered with a tea towel, for an hour. 

Cut 12 squares of parchment paper to stack between the tortillas. 

Lightly flour your work surface and rolling pin, then roll out your first tortilla: flatten it with your palm, roll it and turn it a quarter turn, then roll it and turn it again. Continue until the tortilla is very thin, between 1/16 and 1/8" thick. Set aside with a parchment piece on it. 

Roll out the rest of the tortillas in the same way. 

As you start to roll out the last few, start preheating your comal or your pan over medium to medium-low heat. 

Place one tortilla in the pan and gently move it around the pan a little with the back of your fingers or a silicone turner. 

After about 30 seconds, flip it over, press on it a little, and cook another 30 seconds. 

Flip it over once more time, press on it gently, and, if everything is going just right, it will puff up into a tortilla balloon. Either way, it should have lovely dark spots and seem somewhat translucent. 

Move the tortilla to a warmer, and cook the next one, etc. 

When all your tortillas are cooked, serve them as a side to a bowl of pozole or plate of beans, or turn them into something else, like some al pastor quesadillas. Or just snack on them out of hand!