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Start by placing the all-purpose flour in a bowl. Then, add the salt and baking powder to the flour.
Mix these dry ingredients together using your clean hand.
Crumble in your chosen fat until the mixture resembles wet sand and is well combined.
Gradually pour in the hot water, using water as hot as your hands can tolerate, making sure there are no dry spots.
Begin mixing the dough; it will feel sticky initially but will come together as you knead it.
Take the dough out of the bowl and knead it until it becomes smooth and no longer sticky.
Divide the dough into portions and roll each portion into smooth balls.
Cover the dough balls with plastic wrap and a kitchen towel, allowing them to rest for at least 20 minutes.
Heat your comal over medium heat until hot.
Dust a clean countertop with flour and place a ball of dough on it.
Using a rolling pin, roll the dough, flipping it over and continuing to roll until it is round and resembles a tortilla.
Place the rolled tortilla on the comal and let it blister.
Once it blisters, flip the tortilla and cook for about 35 seconds or until it puffs up.
Remove the puffed tortilla from the comal and wrap it in a kitchen towel.
Repeat the rolling and cooking process with the remaining dough.