Step 1: Mix the Dry Ingredients

In a large mixing bowl, whisk together 2 cups of all-purpose flour (240g), 1/2 teaspoon of salt, and 1/2 teaspoon of baking powder. The baking powder helps the tortillas puff up slightly, giving them a tender texture.

Step 2: Cut in the Butter

Add 3 tablespoons of softened unsalted butter to the dry ingredients. Use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs. This step ensures the butter is evenly distributed, adding richness and tenderness to the tortillas.

Step 3: Add Warm Water

Gradually add 3/4 cup of warm water to the flour mixture. Start with 1/2 cup and add more as needed. Use your hands or a wooden spoon to mix until a shaggy dough forms.

Step 4: Knead the Dough

Turn the dough out onto a lightly floured surface and knead it for about 5 minutes, or until it becomes smooth and elastic. If the dough feels too sticky, add a little more flour, but be careful not to overdo it.

Step 5: Rest the Dough

Divide the dough into 8-10 equal-sized balls. Cover them with a clean kitchen towel and let them rest for 15 minutes. This resting time allows the gluten to relax, making the dough easier to roll out.

Step 6: Roll Out the Tortillas

On a lightly floured surface, roll each dough ball into a thin circle, about 1/8-inch thick. If the dough springs back, let it rest for a few more minutes before rolling again.

Step 7: Cook the Tortillas

Heat a skillet or griddle over medium-high heat. Cook each tortilla for about 30 seconds on the first side, or until it starts to puff up and develop light brown spots. Flip and cook for another 30 seconds on the second side.

Step 8: Keep Them Warm

As you cook the tortillas, stack them on a plate and cover them with a clean kitchen towel. This helps keep them warm and soft until you’re ready to serve.