In a medium-sized mixing bowl, whisk together flour, salt, and baking powder.

Add butter and use your hands to mix/rub the butter into the flour until the mixture is evenly crumbly and no large pieces remain.

Add oil and stir again until evenly distributed (mixture will still be dry and crumbly).

Gradually stir in water as needed (start with ¾ cup and add more as needed) until the dough comes together and is soft, shaggy, and sticky (it will seem quite wet, don’t panic, this is normal).

Stir gently until dough clings into a ball, then turn out onto a clean, unfloured surface and gently knead for just a minute or two (avoid over-working the dough) until it clings together in a sticky ball (you may notice some small lumps as you knead, this is fine). The dough may seem very sticky at first but will become smoother as you knead and after resting – avoid adding extra flour unless absolutely necessary.

Cover with plastic wrap or a clean towel and allow to rest for at least 25 minutes and up to 3 hours before proceeding.

Divide dough into 10 even, separate pieces, cover and rest 15-30 minutes.

After resting, work with one dough piece at a time and roll out into a thin 8-9” circle. (Note that I do not like to use flour to roll out the dough, while adding flour can make it easier to shape the tortillas into even circles, it also can make them more dry).

Heat a 10” cast iron skillet over medium-high heat (no oil).

Once heated, cook the tortillas, one at a time, for about 20-40 seconds per side.

Remove to a plate and wrap in a clean cloth to keep warm and soft.