I have made my own flour tortillas before and they were yummier by far than store bought. This girl I saw brings some wisdom and tricks taught by a chef to the equation. I didn't go to the trouble to point out each deviation/trick/tip below.
| 250 g | all purpose flour |
| 150 g | boiling hot water |
| 1 tbsp | pat butter (looked to me; she didn't detail it in recipe) |
| ½ tsp | salt |
| ¾ tsp | baking powder (or 1 tsp for fluffier) |
Mix butter into water, then salt and baking powder. Quickly pour water mixture into flour and mix. Knead into smooth ball. Cover and rest (autolyse) 30 minutes.
Separate into 8 equal balls, about 50 grams each. Cover and rest not long while getting comal out.
Heat comal to just under medium while rolling below:
Sprinkle work surface with flour. Roll out balls about half-way and stack. Flip the stack over and finish rolling out (from first to last) tortillas very thin and working them a little like pizza dough.
Cook on dry comal 10 seconds then turn over. Once brown spots begin on second side, flip again and finish cooking original first side to slight brown spots.
Stack enclosed in warm towels. Use freely, store, etc., but best fresh.