Bring ingredients together into a ball and knead the ball in your hand into a smooth shape.
Allow the dough to sit covered for 10 minutes- very important!
Divide or weigh the dough into 10 even pieces weighing approximately 40 gms/1.4 oz (or smaller or larger if desired.) Roll each piece into a smooth ball, smoothing off the edges, just prior to creating each tortilla.
Either use a tortilla maker to create tortillas, or roll each small ball out between 2 pieces of quality baking paper. You can draw a shape outline using a side plate on the topside (so it doesn't touch the dough) of one piece of baking paper with a marking pen to use as a guide. Roll your tortilla out using the shape as a guide, taking care not to roll it out too thin or you will have problems peeling it off the paper. If it tears, simply reroll it into a ball and start again. Remove the top sheet of baking paper. You can trim your tortillas now if you want a perfect shape, or leave as it is and go with the artisan look.
Heat a medium sized frying pan to medium high. Carefully peel your tortilla off the baking paper and cook on both sides in butter or oil for no longer than 30 seconds. This is vital and keeps the tortillas pliable.
Notes
Store in fridge in an airtight container or bag for 3-4 dayRecipe is ideal for freezing in an airtight sealed zip lock bag, ensuring all air is removed from bag. Place paper between layers if you plan to defrost one at a time. If your tortilla has hardened a little in the fridge, or to quickly reheat your tortilla, simply sprinkle with a tiny amount of water on it and zap it for a few seconds in the microwave.