Sift or stir the flour before you measure it.

In a large bowl, combine the flour, baking powder and salt.

Add the solid fat (coconut oil, butter, lard, or a combo) and combine until the pieces of fat are small. Use a fork or pastry blender, I use my fingers.

Slowly add the hot water while combining. I use my hands, but you could use a spoon. The dough will be on the moist side and sticky.

Knead in the bowl until a ball forms, about 2 minutes. Then turn the dough out onto an unfloured surface and continue kneading for a full 10 minutes. The dough will be sticky at first but will soon stop sticking to your hands. Very important step.

Divide the dough as evenly as you can into the number of tortillas you want to make. Depending on the size you want your tortillas, divide the dough into 8 (for larger, burrito size), 10 (medium size), or 12 (small, like for tacos) equally sized balls.

Lightly flour your rolling surface and your rolling pin. Begin rolling the dough balls into a circle shape (I never get perfect circles) until thin enough to be transparent when held up to light.

I drape the tortillas over the side of my bowl once I’ve rolled them.

Once you have rolled two tortillas, start preheating your cast iron griddle (or griddle of your choice) on medium-high heat. You’ll know your cast iron griddle is hot enough when drops of water dance across it and cook off. Should take about 3 minutes to be properly preheated.

Place a tortilla on the preheated, ungreased griddle. When it puffs up, turn it over and wait for the other side to puff up. This takes 30 to 45 seconds per side - it happens quickly so watch closely. They will burn.

Stack cooked tortillas on a cooling rack until you have cooked them all, then store.