4 c. flour
1/2 c.butter
1 t. salt
Blend together well until the crumbles are the size of small peas.
Add 2 1/2 c. boiling water
Mix well until a nice dough formed. (May need to add more boiling water, if necessary.) Let cool 5 min. Knead 5 minutes. You can store this dough in the fridge and pull it out to use as needed. Pinch dough off, about the size of a golf ball, and roll into circles flat as you see the tortillas in the store. Fry over ungreased, hot griddles about 2 minutes on each side until lightly brown. Wrap in a towel to keep warm and pliable. Then store in plastic bags.
