In a bowl, combine the flour, baking powder, and salt. Add the butter, then pour over the hot water. Stir until a shaggy dough begins to form.

Turn the dough out onto a floured counter. Use your hands to knead the dough for 1-2 minutes until it forms a smooth ball. Cover the bowl with a damp towel and let rest 10 minutes.

Cut the dough into 12-14 equal wedges, then roll each wedge into a ball. Use a rolling pin or a tortilla press to roll the dough out into an 8-inch circle.

Heat a skillet over medium-high heat. Add a small drizzle of olive oil, then a tortilla. Cook 30-60 seconds, until little bubbles appear on the surface. Flip and cook another 30 seconds, until the bottom is slightly golden.

Set on a plate and cover with a towel. Repeat with the remaining dough.

Serve warm or save for later. Store in an airtight container for up to 3 days.