In a medium size bowl, add the flour and salt and mix together. Add  the butter and use your hands to mix together to form a shaggy mass.

Tip the mixture out onto a lightly floured surface and knead with your  hands until the dough comes together into a smooth ball, approximately 5  minutes.

Weigh the dough and divide into 8 equal portions.  Place a piece  of plastic wrap or a clean cloth over the pieces of dough and let rest for 30  minutes.

Working one at a time, pre-shape each piece of dough.

Gently pat the dough to flatten slightly.  Stretch a part of the  outside edge away from the centre slightly then fold the edge back to the  centre. Repeat this process working your way around the piece of dough in 4  or 5 sections.

Pinch the middle to form a seam. Turn the dough over so the seam is  underneath and cover. Pre-shape the other portions of dough and keep all the  dough balls covered.

Next final shape the dough. Take one piece of dough and face the seam  upwards.

Pull the edges of the dough upwards and outwards slightly and fold  back towards the centre and press gently to seal.  Repeat this process  working your way around the dough. The dough will begin to tighten. Pinch the  middle seam tightly.

Flip the dough so the seam side is down. Final shape the other  portions of dough.

Starting with the first piece shaped, place it in front of you and  with a cupped hand, rotate the dough in a circular motion  under your  hand with fast movement, allowing the dough to rotate and shape  into a  tight ball.

The dough should be smooth and the base closed tightly. If the dough  begins to stick to the bench, place a drip of water on the bench and the  dough will circulate easily again. Do not add flour to the bench or the dough  will not release throughout shaping.

Keep the shaped dough covered.

Preheat a cast iron or nonstick pan over medium-high heat.

To test for the ideal temperature, flick a few  droplets of water  onto the surface and they should immediately evaporate.

If you have a tortilla press (ideal), one at a time,  flatten  each piece of dough, using parchment paper between the dough and press plates  and close.

To prepare by hand, working with one piece of dough at a time, on a  lightly floured surface, roll the tortilla out to a  8" round.

Begin rolling from the centre of the dough, working around the circle,  maintaining a circular shape with even thinness.

Cook the tortillas as they are ready, or stack between parchment paper  and keep covered with a clean towel until ready to cook.

Place the tortilla onto the hot pan and cook for approximately 30  seconds until bubbles appear on the top surface and light brown spots  form on the bottom.

Flip the tortilla and cook for 30 seconds on the other side. The  tortilla will puff up and then deflate.

Stack the cooked tortillas and wrap tightly in a clean kitchen towel.

Homemade tortillas are best served immediately.