3 cups flour
1 Tablespoon salt
1 teaspoon baking powder
1/3 vegetable or canola oil
1 cup warm water
Combine all the dry stuff and mix well. Add the oil and hot water. Mix well. Roll into balls about the size of golf balls and then flatten with your hand. Cover with a damp towel and let rest for 15 minutes. Heat a comal or flat pan up during the last 5 min to be ready to cook on.
After 15 minutes, roll each flattened dough ball out on a lightly floured surface until about as thin as a regular tortilla. Place a tortilla on the comal or flat pan, flipping once whenever you start to see a few bubbles appear. Watch the comal carefully, it's very easy to burn them in just a few seconds. you only need to flip the tortillas ONCE! If you flip more, they'll start to get tough.
I like to keep my tortillas warm in the middle of a folded towel until ready to serve since it prevents them from getting soggy.
To store, I just throw them in a large ziplock, and they'll stay soft for a few days!