In a large baking bowl, sift together flour, salt and baking powder.
With dough hook, fork or hands, mix in the fat thoroughly. Add enough hot water to keep a soft but not sticky dough. Turn out onto a lightly floured board form and knead for 5 minutes. Divide dough into 1/4 cup portions (about 90 g) and shape into balls. Roll these ienzeln into plates of in about 15 cm ø and just under 3 mm Maizena (corn starch).
Heat a heavy frying pan to medium temperature and brown the tortillas one by one, first from one side, then from the other.
Remove the finished tortillas from the frying pan and keep warm, wrapped in a kitchen towel.
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