Instructions

• In a bowl, combine the flour, baking powder, and salt.
• Add the butter, then pour over the hot water.
• Stir until a shaggy dough begins to form.
• Turn the dough out onto a floured counter.
• Use your hands to knead the dough for 1-2 minutes until it forms a smooth ball.
• Cover the bowl with a damp towel and let rest 10 minutes.
• Cut the dough into 12-14 equal wedges, then roll each wedge into a ball (they don't need to be perfect).
• Use a rolling pin or a tortilla press to roll the dough out into an 8 - inch circle.
• Heat a skillet over medium-high heat.
• Add a small drizzle of olive oil, then a tortilla.
• Cook 30-60 seconds, until little bubbles appear on the surface.
• Flip and cook another 30 seconds, or until the bottom is slightly golden.
• Set on a plate and cover with a towel.
• Repeat with the remaining dough.
• Serve warm (yum!) or save for later.
• Note: Keep the tortillas stored in an airtight container for up to 3 days.