In the bowl of a stand mixer fitted with a dough hook, combine the flour, salt, and baking powder.

With the mixer running, gradually add the canola oil or Crisco and the warm water. Mix until a smooth dough forms, which should take about 2-3 minutes.

Once combined, turn the dough out onto a floured cutting board. Divide it into 16 equal pieces.

Roll each piece into a ball and flatten slightly. Allow the dough to rest for 15 minutes.

Meanwhile, heat a large skillet over medium heat.

Using a rolling pin, roll each ball of dough into a thin circle.

Cook each tortilla for about 1-2 minutes on one side, then flip and cook for an additional 30 seconds.

Transfer the cooked tortillas to a plate and continue until all dough is used.