In a large bowl, stir together flour, salt and baking powder. Pour in water; stir to combine. Mix in additional water in 1 tablespoon increments, You HAVE to add more water, until you have a good, moist (but not wet) dough.
Knead it briefly on a lightly floured surface to work the gluten, until a soft pliable dough is formed. When the dough is elastic and stretchy (if it crumbles add more water!), divide dough into 10 equal pieces Cover and let rise for 20 minutes. This also lets the gluten rest, so you can roll them out. Flour each ball well, place between two pieces of wax paper and roll out to desired size and thickness (I just use my counter-if I have no waxed paper).
Heat an ungreased skillet or frying pan over medium-high heat. Peel away wax paper and grill rounds until brown flecks appear underneath. Turn and cook other side. As soon as you remove each cooked wrap from the skillet, place it in a plastic ziplock bag to steam and soften.
