This recipe makes enough for 10 small-er tortillas. Increase the recipe as needed!
Mix the flour, salt and baking powder together. Work in the butter well until it disappears into the dry ingredients like sand.
Slowly add water, bit by bit, tossing it with the dry ingredients and scrunching until it forms a dough. Cover and let rest at room temperature for 30 minutes.
Divide into golf ball sized (1-inch) balls and roll out on a floured surface until very thin. Cook on a skillet lightly greased with a neutral oil. Flip when you start to see bubbles forming. The first one will be a little test to figure out the heat and such.