Combine the flour, salt, and baking powder in the bowl of a stand mixer fitted with a dough hook. Mix briefly to blend.

Gradually add the oil and hot water while the mixer runs at medium speed. Mix for 1-2 minutes, pausing to scrape down the sides as needed.

Once the dough begins to form a cohesive ball, reduce the mixer speed to low and continue mixing for another 1-2 minutes until smooth.

In a large bowl, whisk together the flour, salt, and baking powder. Add the vegetable oil and mix until the texture resembles coarse crumbs.

Pour in the hot water and stir until a craggy dough forms.

Knead briefly with floured hands until the dough comes together.

Transfer the dough to a floured work surface. Divide into 16 equal portions and roll each into a ball. Flatten slightly with your palm, then cover with a clean kitchen towel. Let rest for 15 minutes to 1 hour.

Preheat a cast-iron or heavy-bottomed skillet over medium-high heat.

Roll each dough ball into a 6-inch circle on a lightly floured surface. Avoid stacking rolled tortillas to make transferring to the skillet easier. If needed, use parchment paper for staging.

Place one tortilla at a time into the hot skillet. Cook for about 1 minute, or until bubbles form on top and brown spots appear on the bottom. Flip and cook the other side for 30 seconds. Adjust the heat if tortillas cook too slowly or brown too quickly.

Remove cooked tortillas and stack them under a clean kitchen towel to keep them soft, pliable, and warm.