Sift together the all purpose flour, bread flour, baking powder and sea salt into a large bowl.
Add the softened butter and using your hands mix the butter into the flour until it resembles course crumbles.
Add the hot water slowly to the mixture and stir together with a rubber spatula until the mixture is combined and forms a ball shape.
Knead the dough for about 3 minutes or until the dough can hold its shape and is less sticky. Cover the bowl with a towel and let the dough rest for 1 hour.
After the dough has rested, divide the dough evenly into 15 smaller balls. Cover with towel and let rest for 30 minutes.
Preheat a large skillet over medium-high heat.
Using a well floured rolling pin, take a ball and roll out to a thin round circle, or whatever shape you can manage. Roll the dough out as thin as you can then carefully place in the HOT skillet.
Cook for 30-45 seconds or until bubbly and golden. Flip and cook the other side until golden. Repeat with the remaining dough balls.
Wrap the cooked tortilla in a clean towel until ready to eat. Serve and enjoy.
To reheat the tortillas, wrap them in a damp paper towel and microwave for 1-15 seconds or wrap in tin foil and warm in the oven.