2 cups all-purpose flour (284 gm)
1/2 tsp salt (3ml)
1/4 cup margarine or butter (65gm)
1/2 cup warm water (125ml)
Combine flour and salt in a bowl, cut in the margarine, and then add the water into a well formed in the middle of the mixture. Combine into a dough and knead lightly.
Divide into 12 equal parts. Lightly grease hands with some margarine and roll each ball of dough with your hands to coat them with the fat.
Cover with a cloth and allow to rest for 30 minutes.
Roll each ball into a thin 8" (20 cm) circle on a lightly floured surface. Pull or stretch if necessary.
Allow to rest by cooking the tortillas in the sequence they were rolled out.
Cook on a hot un-greased griddle until brown speckles start to appear on the underside.
Use spatula to squash down air pockets while cooking. Cook both sides.
Finished tortillas can be stacked between the folds of a clean tea-towel.