Make: 1. Using your fingers, rub the butter into the flour until it is the size of large crumbs. 2. Dissolve the salt in the warm water. 3. Add the salty water to the flour mixture and stir until a dough forms. 4. Knead the dough on a lightly floured surface for about 2-3 minutes. 5. Cover with plastic wrap and set aside to rest at room temperature for 1 1/2 hours. 6. Knead the dough for about a minute then divide it into 12 equal pieces. Roll each piece into a ball and then roll out on a floured surface using a rolling pin until under 1/8 inch thick. 7. Heat a skillet over medium heat. When pan is hot grease lightly and fry each tortilla for about 20-30 seconds per side, until they start to just brown. 8. Serve warm or reserve for later, and rewarm before serving.
These are great for a special addition to tacos or enchiladas! If you're feeling impatient you can let them rest for less time, the dough is just a little harder to get very thin. If you happen to a convert to lard this is a great place to use it (or maybe experiment for the first time!)