Combine flour, baking powder, and salt in a large bowl. Whisk together until evenly distributed.
2
Pour in the melted butter or lard and mix with a fork, then use your hands to break down the mixture into small crumbles.
3
Gradually add hot water while stirring until a shaggy, tacky dough forms.
4
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
5
Divide the dough into 16 equal balls by halving repeatedly (half, quarter, then four pieces each).
6
Shape each dough portion into a smooth ball by pinching and rolling on a clean counter. Cover with a damp towel and let rest for 20 minutes to 2 hours.
7
Heat a cast iron skillet or large frying pan over medium heat.
8
Take a rested dough ball, flatten it in your palms, then use a rolling pin or tortilla press to roll or press into a thin 10-inch diameter circle with slightly thicker edges.
9
Carefully transfer the tortilla to the hot pan and cook for 30 seconds to 1 minute until golden bubbles form on the bottom.
10
Flip the tortilla and cook the other side for about 30 seconds. Transfer to a plate and repeat with remaining dough balls.
11
Serve the tortillas warm and fresh, or cool and store in the refrigerator. They can be frozen for up to 3 months.
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