½cupunsalted butterroom temperature, can sub vegetable shortening, 115 g
1cupwarm water236 mL
Stir: In a large bowl, stir together the flour, baking powder, and salt. Mix in the butter until it reaches a crumbly cornmeal consistency. Add warm water and continue stirring until dough forms a loose ball.
Knead: Transfer to a floured surface and knead for 2 to 3 minutes by hand (about 50 times). It should hold together in a fairly smooth ball.
Rest: Place dough in a greased bowl, cover with plastic wrap or a clean towel, and let rest for 15 minutes.
Dough Balls: Divide the dough into 16 parts, rolling each into a ball. (This makes 6-inch tortillas; for larger tortillas divide into 10 or 12 pieces.) Cover the dough balls with plastic wrap or a clean towel, and let rest for another 15 minutes.
Cook: Heat a heavy-bottomed pan, like a cast iron skillet, over medium/high heat. Working in batches, roll each dough ball out to 6 inches then transfer to the pan. Keep the unrolled dough balls under the plastic or towel until you’re ready to roll. Cook for about 2 minutes until bubbles have formed on top and bottom has light tan spots. Flip and continue cooking another 1 minute. Adjust heat as needed to avoid burning. Wrap cooked tortillas in a towel until you’ve finished cooking them all.
Store in an airtight container in the refrigerator for 4 to 5 days.
To reheat, place in microwave and cover with a damp paper towel. Cook for 10 to 20 seconds.
To use a stand mixer in step 2, knead with the bread hook attachment for 1 to 2 minutes instead of by hand.