Crumb* flour, salt, and butter together.  Add water to the flour mixture and combine. NOTE: You can add the water half at a time to make it easier to mix. The mixture will be very sticky. This is important! You want your dough to be well hydrated. Now that it is hydrated, sprinkle about 1/4 cup of flour on your work surface and knead the dough until it is stretchy but no longer sticky. NOTE: The dough needs to be very wet to create flexible tortillas. Resist adding in more and more flour. The more you work the dough, the more it will come together.

Form the dough into a ball and rub with some butter to prevent a skin from forming. Place dough in a bowl and cover with a wet tea towel or plastic wrap. Place in a warm spot (e.g., in a cold oven with the light on, on a window sill, even outside) for 15 minutes. This allows the gluten to relax, don’t skip this step!

Take dough out of the bowl and divide into 10-12 pieces. 

Form all the pieces of dough into tight little balls. To do this make a cage with your fingers against the counter and roll the dough around for 10-15 seconds while pressing down onto the dough. This helps seal the dough. Repeat with remaining dough. Place balls on a plate, rub with a little butter, and rest uncovered for 20 minutes. Again, we want the gluten to relax for soft flexible tortillas!

Preheat cast iron skillet to a medium heat. Truly medium! You don’t want the skillet too hot because that results in crunchy tortillas. And you don’t want it too low because it won’t cook the tortillas fast enough, also resulting in crunchy, non-flexible tortillas.

Add remaining 1/4 cup of flour to a small plate. One at a time, press each ball of dough into the flour, creating discs. Flour each side. Shake excess flour onto your work surface. The dough will absorb this extra flour. Roll into an oblong shape then rotate 90 degrees. Roll out more until you have a circle. NOTE: These do not need to be perfect circles, they will still be delicious! Roll as thin as you can. These tortillas are so soft they should slightly stick your work surface. Not so much that you can’t pick them up, but don’t have so much flour under them that they can’t stretch**.

Grab the side furthest from you and place on hot skillet. Wait for the tortilla to bubble up and flip. Flatten slightly (pop the largest bubbles) to ensure even baking. This whole process should take no more than two minutes. Repeat for remaining tortillas.

I like to put the cooked tortillas on a plate and cover with a lid to keep them warm.

Serve immediately or store in the fridge or freezer once they come to room temperature.