In a large bowl whisk together the flour, salt, and baking power.
Now add in the fat (shortening, butter, oil, or lard) and mix it into the dry ingredients with your hands or a pastry blender, until everything is well coated and resembles crumbs.
Next, heat up the water until it is hot, and pour about a third of it in the bowl. Mix until combined, then add more water. Keep doing this until the dough forms. Knead the dough a bit in the bowl, if it is too dry still add a bit more water. It should be just slightly tacky.
Now knead the dough for 8 to 10 minutes. If it is way too sticky add a tiny bit of flour, but don't overdo it.
Next, roll the dough out into a large fat snake shape 10 to 12 inches long. Then cut it into 10 to 12 equal pieces. Roll each piece into a ball with the palms of your hands. Place them in a bowl. Cover the dough and let the dough rest for 20 to 30 minutes.
Roll out each ball into a circle as thin as you can get them. Or you can use a tortilla press.
Set the burner to medium-high heat and use a nonstick or cast-iron skillet. Place an uncooked tortilla on the skillet and let it cook for 1 to 2 minutes until it puffs up some, and the bottom has a few golden brown spots. Then flip it over and cook it for another minute or so. It only takes 2 to 3 total minutes per tortilla.
Next, place the tortillas in a tortilla keeper, or layer them with damp paper towels, which will keep them soft. You can also use a long clean cloth and wrap them in that. Now use them for whatever you like, burritos, soft tacos, quesadillas, etc. Enjoy!