Begin by combining 3 cups of all-purpose flour, 1 1/2 teaspoons of fine sea salt, and 1 teaspoon of baking powder in a large mixing bowl. Mix thoroughly.

Next, add 5 tablespoons of softened unsalted butter to the bowl. Use your hands to blend the butter into the flour mixture until it resembles a fine crumb texture.

As you’re mixing, slowly pour in hot water, being careful not to burn yourself. Add just enough water to form a sticky dough ball that pulls away from the sides of the bowl. Then, transfer the dough to a clean surface and knead for 5 minutes, until the dough is soft, smooth, and elastic.

Lightly oil a baking sheet and a piece of plastic wrap. Divide the dough into golf-ball sized portions and roll each into a ball. Place the dough balls on the oiled baking sheet and cover with the oiled plastic wrap. Allow the dough to rest for 20-30 minutes at room temperature.

Preheat a large 12-inch non-stick Hexclad pan or comal over medium heat until it’s very hot, approximately 500 ̊F.

Lightly flour a work surface and place one of the dough balls on it. Dust it with flour and use your fingers to gently flatten it. Roll the tortilla out once, rotate it, then roll again. Repeat this process until the dough is about halfway rolled out, then continue rolling until you have a thin 10-inch round. If the edges start to curl, flip the dough over and keep rolling.

Cook the tortilla on the hot pan for 20-30 seconds per side until it starts to bubble and blister on the bottom, then flip and cook for another 20 seconds. Stack the warm tortillas and wrap them in a dry kitchen towel. Once the tortillas are cool, store them in a zip-top bag to prevent drying.