Prepare the dough: In a large mixing bowl combine flour, salt and baking powder. (See notes below if you use a stand mixer)
Add the oil and stir until the mixture resembles coarse crumbs. It’s easier to rub with your fingers until crumbly.
Pour in hot water and stir to combine (Make sure the water is hot but not boiling).
Transfer the dough to a well-floured work surface. With lightly floured hands, knead for 3-5 minutes to make a soft dough (for a visual, watch the video above!)
After kneading, the dough can still feel a little sticky. Poke it with your finger: if it slowly bounces back, your dough is ready for the next step. If not, keep kneading.
Divide the dough: Divide it into 16 portions and roll each one into a small round and smooth ball.
Let them Rest: Cover the balls with a clean kitchen towel and let them rest for about 15 minutes (or up to one hour).
Roll out the Dough: Place a small ball on a well-floured surface, flatten it with the palm of your hand.
Using a lightly floured rolling pin, roll each piece into a circle about 6 inches (16cm) in diameter or until very thin. Roll from the center outwards then rotate 90 degrees and repeat, dusting with more flour if sticky.
Place a piece of parchment between each uncooked tortilla, as stacking may cause them to stick or become soggy.
Cook the Tortillas: Place a cast-iron skillet on medium-high heat. When hot, transfer one uncooked tortilla to the skillet. (Shake off any excess flour before cooking and wipe away any flour that accumulates in the skillet in between batches.)
Cook for 30-60 seconds or until bubbles start to form on the surface. Flip and cook the other side for 30-60 seconds more. Note: you should see golden brown spots on the other side.
Adjust the Heat: If it takes longer for you to see bubbles or brown spots, increase the heat accordingly. If you see dark spots, you will need to lower the heat.
Remove the cooked tortillas from pan and serve warm!