You might also want to try my Mexican Rice and Albondigas Soup recipes!
1/4 teaspoon salt
2 1/2 tablespoons unsalted butter
1/3 cup very warm water
1 In medium bowl, mix flour and salt together with your hands. Grate the butter into the bowl or use a small knife to slice tiny pieces of butter into the bowl. With your fingertips, mix the butter into the flour until it resembles coarse meal. Pour the warm water with one hand while mixing with the other, in case you don't need to add all the water. The mixture should be just moist enough to come together into a stiff dough. Knead, right in the bowl, with one hand for about a minute.
2 On impeccably clean unfloured work surface, mash the ball of dough into a 5-inch disk and cut it into six wedges. Roll each wedge into a fairly smooth ball, place them in the bowl, cover and let rest at room temperature for about 30 minutes.
3 On the same unfloured work surface, with a rolling pin or with your hand, roll or press each dough ball into a 7-inch round. Measure--if they are not 7 inches, they are not thin enough.
4 Heat an ungreased skillet or griddle over medium-high heat. (You would love the Lodge Pro Logic 12-Inch Square Griddle. I hate round griddles!) Cook on first side about 30 to 45 seconds or until tortilla starts puffing up and is getting specks of brown on the underside. Turn and cook second side about 30 to 45 seconds or until browning in spots. As each one is done, stack on a plate covered with a kitchen towel.