In a bowl, combine 425g all-purpose flour and 2 teaspoons baking powder. Mix well.

In a separate container, combine 310g hot water, 1 tablespoon butter, 1 tablespoon pork fat, and 2 teaspoons kosher salt. Heat gently until the fat is melted and the water is warm. Stir to distribute the salt.

Create a well in the flour mixture and pour in the warm water mixture. Fold the ingredients together until a shaggy dough forms, ensuring there are no dry flour spots.

Knead the dough briefly until it comes together. It should not be too sticky or too dry.

Lightly oil a bowl with olive oil. Place the dough in the bowl, cover with plastic wrap, pressing it down onto the dough, and refrigerate for 30 minutes.

Remove the dough from the bowl and shape it into a log on a lightly floured surface. Cut the log into equal portions (golf ball size).

Roll each portion into a ball and place them on the floured surface, covered to prevent drying. Let them rest for 10 minutes.

Flatten each dough ball into a disc. Let them rest, covered, for about 12 minutes.

Roll out each disc as thinly as possible using a rolling pin on a floured surface.

Brush off any excess flour from the rolled-out dough.

Heat a cast iron or carbon steel pan over medium-high heat. Lightly grease the pan with pork fat.

Cook each tortilla for about 30-52 seconds per side, until lightly toasted and slightly puffed.

Remove from pan and immediately slather with butter and sprinkle with salt.