Butter flour tortillas

Mix the flour and salt by hand; crumble in the room-temperature butter.

Heat two cups of water in the microwave for one minute; pour about one and a quarter cups in slowly, mixing, until the dough is sticky.

Knead about 5 minutes until soft; it stops sticking after a minute. Do not add more flour.

Divide into 90 g balls on a scale, rub each with a little butter so it does not dry out.

Cover with a kitchen towel and rest 15 minutes.

Preheat the comal or griddle on medium heat.

On a lightly floured counter press a ball down and roll up and down with a rolling pin, flipping and rotating, until thin enough to see through; too much flour dries it and makes tostadas.

Cook flat on the hot comal until it blisters, flip and give it about 30 seconds, until it fully puffs.

Transfer to a kitchen towel; repeat with the rest.

Store leftovers wrapped in a kitchen towel in a Ziploc bag; serve hot spread with butter.