Flour Tortillas

Add the room-temperature butter to a bowl and pour over the hot water. Mix together until the butter has melted and is completely incorporated with the water.

Combine the all-purpose flour, baking powder and salt in a large mixing bowl.

Pour in the mixture of butter and water, a little at a time, mixing well with a spoon until the flour has absorbed all the water and there are no lumps.

Knead the dough for around 10 mins, until it feels soft and bounce back. Cover with a tea towel (to avoid it drying out) and leave to rest for 10 mins.

Once the dough has rested, divide it into pieces 40g each, and roll them out into perfect balls.

Place the dough balls on a baking tray, cover with cling film and a tea towel and leave to rest for another 10 mins.

When you’re ready to roll out the tortillas, heat a dry non-stick frying pan over a medium heat.

Slightly dust the work surface and the rolling pin with the extra flour. Roll a dough ball out as thin as you can, forming a circle.

Cook the flour tortilla in the hot pan for 30 seconds on each side. Flip and cook it for a little longer on each side until it puffs.

Remove it from the heat and wrap in a clean tea towel to keep warm. Repeat the process until all the tortillas are done.

Eat the tortillas immediately, or let them cool then store them in a resealable plastic bag. They’ll keep in the fridge for up to 5 days or in the freezer for up to 3 months.