Whisk dry ingredients together. Add butter and water.

Mix into a shaggy dough

Dump on to counter. Knead for 2-3 minutes until dough becomes a smooth ball.

Cover with a damp towel. Rest for 5-10 minutes.

Divide dough into 12 equal portions.

Shape dough in small rounds. Cover and let rest on the counter another 10 minutes.

Generously flour your work surface. Using a rolling pin, roll dough out as thin as you can get it, a 10-12 inch round.

Heat a cast iron skillet on medium / medium-high.

Spray or add a small amount of oil to the hot pan.

Cook tortilla 30-60 seconds on the first side, flip and cook another 30 seconds.

Place a paper towel into a large ziplock bag. Place warm tortillas in the unzipped ziplock bag while you cook the remaining tortillas.