*Don't add the water all at once - add little by little to determine how much you might need.
In a large bowl, combine the dry ingredients - add in the butter and mix until it's course meal.
Add the water a little at a time until the dough holds.
Turn the dough onto a work surface and knead for 2-3 minutes until smooth.
Divide the dough into 10 even pieces - roll each into a disc, cover with a damp towel and let sit for 30 minutes.
Turn on your griddle at medium heat - and put the formed tortillas on a lightly floured surface.
To form the tortillas, put them on the floured surface - press lightly with your hand and then put the rolling pin in the center and push forward (without going to the edge), then go backward (also, without going to the edge), then turn 45 degrees and do the same - flip, then repeat that process until you have the tortilla rolled out thin - have some patience because it takes practice.
Place the tortilla on the griddle and let sit for 20-30 seconds until the tortilla puffs up, then flip to the other side and cook until the dough puffs.
Keep wrapped in a kitchen towel until they are complete - then store in a ziploc bag in the refrigerator and reheat as needed.