In a large mixing bowl, combine the flour, salt, and baking powder. Add the vegetable oil or lard and mix with your fingers until the mixture resembles coarse crumbs. Gradually pour in the warm water while mixing with your hands until a soft dough forms. Knead for 5-7 minutes until smooth and elastic. Cover the dough with a clean towel and let it rest for 30 minutes.

After resting, divide the dough into eight equal pieces. Roll each piece into a ball and cover them again to prevent drying out.

On a lightly floured surface, use a rolling pin to flatten each ball into a thin circle, about 8 inches in diameter. Try to keep them even in thickness for consistent cooking.

Heat a dry skillet or comal over medium heat. Cook each tortilla for 1-2 minutes on each side, flipping once bubbles appear. The tortillas should develop light golden spots. Keep the cooked tortillas warm by wrapping them in a clean kitchen towel.

If using homemade beans, blend them until smooth, then heat them in a pan with a bit of oil until warm and spreadable. If using canned beans, warm them in a saucepan, seasoning with salt if needed.

Place a warm tortilla on a plate. Spread a generous layer of refried beans over the surface, leaving a small border around the edges. Add a drizzle of crema and sprinkle crumbled queso fresco on top.

For a heartier baleada, layer on scrambled eggs, avocado slices, or crumbled chorizo. Ensure the flavours complement each other without overwhelming the simplicity of the beans and cheese.

Fold the tortilla in half to create a semi-circle shape, lightly pressing the edges together. Serve immediately while warm, accompanied by extra crema or salsa on the side.

Arrange the baleadas on a large serving platter, garnished with fresh cilantro or lime wedges. Encourage diners to personalize their baleadas with additional toppings at the table for an interactive dining experience.