In a large mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of kosher salt, and 1 teaspoon of baking powder. Whisk until there are no clumps.

In a microwave-safe bowl, melt 4 tablespoons of unsalted butter and 3/4 cup of warm water. Stir until fully melted and blended.

Pour the melted butter and water mixture into the dry ingredients. Mix until a crumbly dough forms.

Transfer the dough onto a floured surface and knead for about 2-3 minutes until smooth and elastic. Rest for 10-15 minutes covered with plastic wrap.

Punch down the dough and divide it into 10-12 equal pieces. Shape each into a smooth ball and cover with a kitchen towel for 10-15 minutes.

Roll each dough ball into a 10-12 inch round on a floured surface, ensuring even pressure.

Preheat a skillet over medium heat. Cook each tortilla for about 30 seconds, flipping until light golden-brown, keeping them warm under a kitchen towel.

Serve warm or cool completely before storing in a resealable bag lined with parchment paper.