In a medium bowl, whisk the flour, salt, and baking powder together.
Mix in the larf with your fingers until the flour resembles cornmeal.
Add the water and mix until the dough comes together then place on a lightly floured surface and knead for a few minutes until smooth and elastic.
Divide the dough into 24 equal pieces and roll each piece into a ball.
Preheat a large skillet over medium/high heat.
Cut 2 pieces of parchment paper into 12x12" squares and grease one side of each paper.
Place a ball of dough in between the papers and roll into a circle - it should be so thin it's almost translucent.
Place the tortillas in the hot skillet and cook until bubbly and golden; flip and continue cooking until golden on the other side.
Place the cooked tortilla in a tortilla warmer or in a warm oven covered with a lightly dampened cloth.
Repeat with the remaining dough balls.