Whisk the flour and baking powder in a large bowl. Whisk together ½ cup hot tap water, the oil, vinegar and salt until emulsified and opaque. Pour into the flour and mix with your hands or a wooden spoon to form a ball of dough. Pat the dough into a 1-inch-thick rectangle. Let rest at room temperature for 10 to 20 minutes.
On a floured work surface, roll the dough to ⅛-inch thickness with a lightly floured rolling pin. Cut out a dozen 4-inch rounds as close together as possible. Use immediately.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.