Add the bacon fat to a medium bowl. Pour in the very hot water and stir to combine.
Mix in the baking powder and salt. First mix in 1 cup of flour and stir well to combine.
Gradually mix in 1 more cup of flour. Knead the dough. At this point the dough will still be slightly sticky. One tablespoon at a time, mix a little more flour in until the dough is smooth. slightly moist, but not dry.
Shape and roll 12 equal size dough balls, or 6 larger ones. Cover with plastic wrap and set aside on counter for at least 30 minutes. If you can let the dough rest longer it's better.
When ready, preheat your griddle at medium heat for 5 minutes.
On a lightly floured flat surface, roll out the dough balls to about 6 inches. Cook on hot surface for a total of 40-50 seconds, turning as needed. Turn when it forms a lot of bubbles. if the spots on tortillas are too dark, adjust the heat to a lower setting. The first couple of tortillas are usually testers, lol! With practice you will get the hang of it.
Store cooked tortillas in a kitchen towel lined tortilla warmer with a lid or a pot with a lid. The steam created with yield soft tortillas. I let them cool right in the warmer then store leftover tortillas in a plastic storage bag refrigerated. To reheat, warm on preheated comal(griddle) at high heat for a few seconds per side. If you leave them on too long, they will get hard.
No bacon fat, no problem. You can use melted pork lard, vegetable shortening, butter or your choice of oil.