Flour tortillas

Mix the flour, baking powder and salt.
Rub in the butter with your fingertips.
Add enough water to form a stiff but pliable dough.
Turn dough out onto a lightly floured surface and knead for 10 to 15 minutes until smooth and elastic.
Divide into 12 evenly-sized balls and roll each piece into a round ball.
Cover with a damp cloth.
Take one ball at a time and roll out on a lightly floured surface using a rolling pin.
Give the dough a quarter turn after each roll to make a round, even shape until it is 20 to 25 cm in diameter.
Heat a large non-stick pan over a medium heat.
Cook each tortilla for about one minute one ach side, when the surface should start to bubble and turn golden.
Wrap in a dishcloth until ready to serve.
Just before serving, wrap tortillas in tin foil and pop into a hot oven for five minutes.