Mix the Dry Ingredients: In a large mixing bowl, combine the flour and salt. Stir well to ensure the salt is evenly distributed.
Add the Butter: Cut the softened butter into small pieces and add it to the flour mixture. Use your hands or danish whisk to work the butter into the flour until the mixture resembles coarse crumbs.
Incorporate the Water: Gradually add the warm water to the flour mixture, stirring as you go. The dough should start to come together. Once all the water is added, knead the dough for about 5 minutes until it’s smooth and elastic.
Rest the Dough: Cover the dough with a clean towel or plastic wrap and let it rest for about 30 minutes. This resting period allows the gluten to relax, making the tortillas easier to roll out.
Shape the Tortillas: Divide the dough into12 equal portions and roll each one into a ball. On a lightly floured surface, use a rolling pin to roll each ball into a thin, round tortilla.
Cook the Tortillas: Heat a skillet or griddle over medium-high heat. Place a tortilla in the hot skillet and cook for about 1-2 minutes on each side, or until golden brown spots appear. Repeat with the remaining dough.
Enjoy: Serve your homemade tortillas warm, or let them cool and store in an airtight container for up to a week.
