Flour Tortillas With Honey and Butter

Preparation

1. Step 1

   In a large bowl, mix together the flour, baking powder and salt.

2. Step 2

   Add the oil and, using your fingers, work it into the flour mixture until it is evenly dispersed.

3. Step 3

   Measure out 1 cup/240 milliliters warm water (tap is OK). Using ¼ cup of the water at a time, slowly add it to the flour mixture until a soft and moist — but not sticky — dough forms, mixing well with your hands or a wooden spoon after each addition to make sure the water is well incorporated. (You will need anywhere between a scant ¾ cup to 1 cup water total.)

4. Step 4

   Turn the dough out onto a work surface and knead for 2 minutes until the dough forms a smooth ball that springs back slightly when poked.

5. Step 5

   Divide the dough into 8 to 12 equal portions, depending on the size of tortillas desired. (For smaller 6- to 8-inch tortillas, divide into 12 portions; for larger 8- to 10-inch tortillas, divide into 8 portions.)

6. Step 6

   Roll each piece of dough into a ball, place on a large platter or cutting board, cover them with a large towel or plastic wrap and set to rest at room temperature for at least 30 minutes but no longer than 2 hours. (If you need to hold the dough for longer, let it rest, well-wrapped, in the refrigerator, or at room temperature for up to 24 hours. If refrigerated, bring to room temperature before rolling out.)

7. Step 7

   Warm a comal or cast-iron skillet over medium heat. You’ll want to keep your heat at a solid medium, which will brown your tortillas nicely without overcooking them (which could result in crispness, which we don’t want for this particular application).

8. Step 8

   On a work surface, lightly floured if necessary, working with 1 ball at a time (keep the rest covered), use a rolling pin to roll the dough into a tortilla about a little less than ⅛-inch thick.

9. Step 9

   Place tortilla on hot comal and cook until slightly puffed and small bubbles appear, about 1 minute. Turn over the tortilla and cook on the other side until slightly browned in spots but still soft, about 1 minute longer. (If you go too long, or use too high heat, it will get crispy.)

10. Step 10

    Remove from heat, spread or dollop butter on the warm tortilla, drizzle with honey and sprinkle with salt. Eat while still warm. (You can keep them warm in towels or tortilla warmers until ready to use them.) Repeat with remaining tortillas.