Name: Soft Flour Tortillas
Ingredients: 2 cup AP flour; 1 tsp Salt; 2/3 cup Very warm water; 5 tbsp Liquid fat - see below

Soft Flour Tortillas

Add the salt to the warm water and stir together until the salt dissolves.
In a large bowl, use a fork to combine the flour with the oil (or other fat) until it looks crumbly.
Pour in almost all of the salty water and stir until a shaggy dough forms. If the mixture seems dry, add a bit more of the water.
When the dough comes together, transfer to a floured work surface and knead until smooth, 2 to 3 minutes.
Cover with a clean dishcloth and leave for at least 15 minutes and up to 2 hours. Resting makes it roll out easier.
Divide the dough into ten equally sized blobs and shape them into small disks.
Use a rolling pin to roll each small disk into 8-inch rounds. The thinner, the better.
Stack the rolled tortillas with a piece of parchment paper between them. Or roll one tortilla out, then roll the next tortilla out while it cooks.

Heat a wide, heavy-bottomed skillet over medium-high heat.
When it’s hot, add the first tortilla. Within 20 to 30 seconds, you should start to see it puffing up with bubbles.
When the bottom of the tortilla has some brown spots, flip it and cook until the second side is browned in places and the tortilla looks dry around the edges.
Each tortilla will take 1 to 2 minutes to cook. If this is taking a long time, increase the heat. If the pan smokes or browns the tortillas too quickly, turn the heat down.
Transfer the cooked tortilla to a dishcloth and cover it, then continue with the remaining tortillas, adjusting the heat as needed.

Neutral oil, melted shortening/lard/butter/ghee.