Flour tortillas

Put the all-purpose flour in a bowl, add the salt and baking powder, and mix by hand.

Crumble in the fat until well combined and it feels like wet sand; melt butter first if using it. Without fat the tortillas may be a little chewy.

Pour in hot water slowly, as hot as the hands can handle, mixing until there are no dry spots; it starts sticky.

Knead about five minutes, or until smooth, until the dough no longer sticks to the hand and stretches thin enough to see through.

Divide the dough according to the size wanted, roll each piece into a smooth ball on the counter and set it on parchment paper or foil.

Cover with plastic wrap and a kitchen towel and rest at least 20 minutes, longer is better, so the gluten relaxes and the dough does not shrink when rolled.

Heat the comal over medium heat.

Dust the counter with flour, place a ball, dust again and roll up and down, flipping, until round.

Cook on the comal until it blisters, flip and cook the other side 35 seconds or until it puffs; transfer to a kitchen towel and repeat.

To keep up to a week, wrap in the kitchen towel and seal in a Ziploc bag with no air so they stay soft.