(this recipe is for 12 tortillas)
3 c. flour
2 tsp. baking powder
1 heaping teaspoon salt
5 tbsp. softened butter
3/4-1 c. warm water
Mix all the ingredients together in a large bowl (add 3/4 of the water first, and then see if it needs the rest). knead the dough until it’s tacky. (Somewhat sticky, but not enough to stick to your fingers.) divide the dough into 12 small balls.
cover these with a clean towel and let them sit for 10 minutes. then, place a little flour on a clean surface and roll each ball into a flat tortilla shape. make sure to get them as thin as possible.
heat a dry skillet over med-high heat. you will have to cook the tortillas one at a time for about 30 seconds on each side. you will see bubbles begin to form, that's when you will know to flip it. depending on how much excess flour you have on them, there will begin to be burnt flour residue in your skillet. wipe that out every few minutes so it doesn't get all over your tortillas.
these are best served warm but you can keep them in a ziploc bag, at room temperature, for about 3 days or so and you can also freeze them.
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