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Mix flour, salt, and baking powder.
Add butter/fat and slowly mix in hot water until a dough forms.
Turn onto floured counter and knead for 1–2 minutes until smooth.
Cover and rest for 10 mins.
Divide into 12 balls (for 8" tortillas) or 10 (for 10").
Rest again up to 2 hours if needed.
Roll each into a paper-thin circle using a rolling pin or tortilla press.
Heat a dry skillet over medium-high.
Cook tortilla 30–60 sec until bubbles form, flip, and cook 30 sec more.
Keep warm in towel while you cook the rest.
Refrigerate in an airtight bag up to 5 days.
Freeze up to 3 months (add parchment between layers).
Reheat in a skillet or microwave.