Flour tortillas

In a large bowl mix the flour, baking powder and salt until well combined. 

Next, pour in the melted butter and warm water. Knead until a mass forms. At this point the dough should feel slightly sticky but try to avoid adding additional flour. Continue kneading for about 8-10 minutes on a non-stick flat surface until the dough is nice and smooth. 

Form into a tight ball, then divide into 3 oz tight balls for large tortillas. Rub softened unsalted butter in between your hands and rub each portions of dough to prevent them from drying out. Cover with plastic wrap and let them rest for 30 minutes. 

Preheat a comal over medium to medium high heat. 

After 30 minutes, lightly dust a clean flat surface with flour. Using a rolling pin, stretch each ball of dough into 10 inch rounds. Dust flour as needed but avoid adding too much at a time to prevent the tortillas from drying out. As you finish rolling each round, lay them aside. To prevent them from sticking to the surface, you can lightly dust it with flour but if  not necessary, even better! 

All the tortillas are rolled. To cook them, lay the tortilla on the hot comal. During the next 15-20 seconds hot air bubbles will begin to rise and some light golden brown spotting will develop. Flip and wait for the tortilla to continue puffing, about 15-20 seconds. This side will develop more obvious golden brown spots. Flip and allow it to reach its final puff as it fully cooks, about 10 seconds. Transfer onto a clean kitchen towel. Keep them nice and wrapped. Following the same steps continue making the rest of the tortillas. ENJOY!