2 cups flour
1/2 tsp. salt
5 Tbsp. butter, softened (5 tbsp. = 72 g)*
1/2 cup warm water
*The butter is an approximation. I cut off one 50-gram portion, plus some extra, which looked like about 25 g extra, so about 5 tablespoons or about 75 grams.
Combine flour and salt in a large bowl. Cut butter into 5 or 6 pieces and drop into the flour/salt mixture. Use both hands to work the butter into the flour/salt mixture. You should end up with a coarse meal, like cornmeal. Slowly add the warm water, and use one hand to work into the dough a bit at a time before adding more. Use both hands to form the dough into the ball and wrap it in plastic wrap. Let it set for 20 minutes.
Five minutes before (unless you have induction burners) the dough is ready, put a flat, non-stick pan on the stove and heat on medium-high. After the dough has set for 20 minutes, separate into several balls. It can make 8 to 10 soft taco-size tortillas. Roll out on a lightly floured surface and rolling pin. Brown each tortilla until bubbles appear underneath, then flip and repeat. Each side needs about a minute.
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