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Begin by measuring out 250 grams of all-purpose flour.
In a separate container, combine 150 grams of boiling water with ½ teaspoon of salt and 1 teaspoon of baking powder (or ¾ teaspoon if you prefer).
Carefully pour the boiling water mixture into the flour and stir gently to avoid burning your hands.
Once the flour is mostly combined and has cooled down a bit, knead the dough just enough to ensure everything is well incorporated.
Return the dough to the bowl, cover it with plastic wrap, and let it rest for approximately 30 minutes.
After the resting period, divide the dough into eight equal pieces, each weighing about 52 grams, and cover the dough balls to prevent them from drying out.
Preheat your comal to just below medium heat (around level 4 on a scale of 1 to 10).
Roll out each tortilla, dusting them with flour and stacking them as you go, flipping the stack halfway through the process.
Cook each tortilla on one side for about 10 seconds, then flip it over and continue cooking until you see a few brown spots on the bottom.
Flip the tortilla one last time to finish cooking, then transfer it to a clean kitchen towel to keep warm and trap steam.