Add the flour, baking powder and salt to a large bowl. Blend with a whisk til fully combined. Add the butter to the flour mixture. Using a pastry blender, cut the butter into the flour until evenly integrated. Pour the hot water over the mixture. Stir until shaggy dough comes together.

Turn the dough out onto a floured surface. Using your hands, knead the dough until it forms a fairly smooth ball. It should take only one to two minutes of kneading.

Place the ball of dough back into the bowl. Cover with plastic or a damp towel. Allow it to rest for ten minutes.

Cut the dough into 8 equal pieces. Using your hands, shape each piece into a ball. Using a rolling pin, roll out each dough ball into an 8-inch circle.

Heat a heavy-duty skillet over medium-high heat. Add a drizzle of olive oil and spread the oil evenly with a basting brush or rubber spatula. Quickly add a rolled-out dough round. Cook for about a minute, until small bubbles appear on the surface. Flip the tortilla and cook for another minute until the bottom is slightly charred. Transfer to a plate and cover with a cotton towel.

Repeat with the remaining dough rounds. Be sure to add a drizzle of olive oil each time to promote charring.

Best served immediately while still warm. Can be stored in an airtight container at room temperature for up to 3 days. They also freeze well for up to 3 months.