In a medium-sized bowl, whisk together the flour, baking powder, and salt.

Add the butter. Use your fingers or a pastry blender to work the fat into the flour until it disappears.

Pour in the water and stir briskly with a fork or spatula to bring the dough together; it’ll be sticky.

Cover the bowl and allow the dough to rest for 15 minutes.

Turn the dough out onto a lightly floured work surface and knead briefly, just until it forms a ball.

If the dough remains sticky, add a bit more flour.

Divide the dough into six pieces, about 48g each.

Round the pieces into balls, flatten slightly, and allow to rest, covered, for 10 minutes.

While the dough rests, preheat an ungreased cast iron griddle or skillet over medium heat (about 350°F).

Dust your work surface and hands with flour.

Working with one dough ball at a time, use your fingers to press the ball into a 4” round.

Then use a rolling pin to roll into a 6” to 7" round.

Cook the tortilla in the ungreased pan for about 30 to 60 seconds on each side, until it develops light- to medium-brown 'leopard spots.'

Wrap the tortilla in a clean cloth when it comes off the griddle, to keep it pliable.

Repeat with the remaining dough balls.

Serve tortillas warm or at room temperature.

Cool any leftovers completely, then wrap tightly in plastic and refrigerate for several days; freeze for longer storage.

Reheat in an ungreased skillet, or for a few seconds in the microwave.