In the bowl of a stand mixer, add the flour, baking powder and salt. Mix on low until combined. Add the oil and mix until combined. Slowly add the hot water and for 1-2 minutes until completely combined.
Form the dough into a ball and cover the bowl with plastic wrap. Let sit for 15 minutes.
Heat a cast iron skillet over high heat for 5 minutes before cooking the tortillas. Do not grease.
Cut a gallon-size ziploc bag up the sides (see pictures and video) and place it over a tortilla press. Spray the bag with cooking spray. Grab a small ball of the dough (2-3 tablespoons) and roll into a ball. Place in the lined tortilla press and flatten. You can also roll the tortillas between parchment paper with a rolling pin. Cut the edges with a pizza cutter to make a more perfect circle if desired.
Add the tortilla to the very hot cast iron skillet and cook for 1-2 minutes. Flip and cook for another 15-20 seconds. Do not cook for too long or the tortillas will be stiff. The key is to have a very hot pan so the tortillas cook quickly and get brown spots without drying out from cooking too long.
Place the cooked tortilla between 2 plates to keep warm or in a tortilla warmer. Repeat with the remaining dough. Serve warm and enjoy!