The Modern Nonna

0 Add the bread flour, salt, and baking powder to a bowl. 
1 Next, carefully add the hot water to a large measuring cup and add the butter. Let the butter sit in the water as you stir a few times, until it melts.
2 Once the butter is melted and the water is warm to the touch, add it to the dry ingredients.
3 Mix the wet and dry ingredients with a fork until combined and then switch to your hands. Knead for a few minutes. The dough should be nice and soft.
5 Note: If the dough is too sticky after a few minutes of kneading, add a small dusting of flour until a smooth ball forms.
6 Cover the dough in plastic wrap and let rest for 15 minutes.
7 After the dough has rested, divide it into 8 equal portions (or more or less portions depending on how big or small you like your tortillas). Roll each portion into a ball. From here, I like to use a tortilla press for a smaller, thicker tortilla or roll it out with a rolling pin for a thinner, larger tortilla.
8 If using a tortilla press, place a dough ball in between two pieces of wax paper. Close the top and gently press down with the lever to form a perfect tortilla.
10 Note: For thinner, larger tortillas, simply add a tiny dusting of flour onto each ball of dough and roll them out nice and thin with a rolling pin.
11 Once the tortillas have been rolled out, heat up a pan on the stove over medium heat and cook on each side for a few minutes, or until golden bubbles form.
13 To store: Stack the tortillas, wrap them tightly in plastic wrap or a reusable bag, and then store them in the refrigerator for 4-5 days, or freeze them for longer storage.
14 To reheat: To reheat homemade flour tortillas and keep them soft, you can wrap them in a damp paper towel or dish towel, then heat them in the oven, microwave, or on a stovetop skillet. The skillet is my favorite way.