1/4 cup butter
2 cups flour
1 teaspoon salt
3/4 cup hot water
Blend the softened butter with the flour until it looks like the consistancy of cornmeal. Add the salt. Pour in the hot water a little at a time until you have the right consistency. (Doughy but not sticky). At this point you could let it sit for 20 mintutes, but that is optional.
Seperate the dough into six balls. Take each ball one at a time and roll it out on the counter. Make sure you place plenty of flour under the dough and on the rolling pin. (If you don't have a rolling pin use a clean bottle in your cabnit). As you are rolling out the dough, flip the dough and roll it out until it is the shape you want. You want to get them as thin as possible with out it ripping.
Once the dough is rolled out, place them one at a time into a hot skillet. Turn constantly until the tortilla is slightly brown like the picture above.
These are real easy to make but make a big mess, so I like to make a double batch and use them for several recipes. Tortillas freeze well.
