These tortillas are made with canola oil instead of the traditional lard or vegetable shortening. I also use organic, unbleached flour. Mix 3 cups flour with 1 teaspoon salt and 1/2 teaspoon baking powder. Add 1/3 cup canola oil and mix with your fingers until all the oil is incorporated and the mixture looks like fine crumbs. Add 1 cup of hot water and mix until a ball is formed. Cover with plastic wrap and let the dough rest for about 30 minutes. I have also refrigerated it overnight. Divide the dough into 12 balls and roll out one at a time.