Tortillas

Flour Tortillas

Process

1. Preparation
   1. Warm the water (let’s say 40C)
   2. Melt the butter
   3. Add the salt to the water and stir until dissolved
   4. Combine the flour and the butter until it looks crumbly
   5. Pour in almost all of the water, stir until a shaggy dough forms; use more water if it seems too dry
   6. Transfer to a floured surface and knead for 2-3 minutes (or, do it in the stand mixer)
   7. *** REST, COVERED, FOR TWO HOURS ***
   8. Divide into ten equal blobs, shape into small disks. Roll out into 8-inch rounds (thinner the better). Stack them with baking paper in between.
2. Cooking
   1. Medium-high heat, no oil
   2. Add a tortilla, 20-30 seconds later should start to see it puffing up with bubbles.
   3. When the bottom has some brown spots, flip it and cook until the second side is browned in places. The edges should look dry. Will take 1-2 minutes to cook total. The pan shouldn’t smoke and the tortillas shouldn’t brown too quickly.
   4. Take off the heat and cover with a towel
3. Serving
   1. Ideally served when still warmer than room temperature, so re-heat before using if necessary.