<p>This is a great midweek lunch, because it is quick, easy and delicious. We can use anything we have in the refrigerator or in the garden for the tortillas, they are in season all the time + they go so good with chili con carne. Great way to spice up your midweek lunch and make it more fun + everyone can make their own filling and add their own touch, so they are literally for everybody. </p>
In a medium sized bowl, whisk together the flour, baking soda, and salt. Put in the melted butter and lightly rub into the flour mixture using your fingertips until there are no more big lumps of butter. Add the water and start kneading with your hands. Knead on a clean work surface for about 5 minutes. If the dough is very sticky, add a bit more flour.
Divide the dough into 8 pieces. Round the pieces into balls, flatten slightly and allow them to rest, covered with a cloth for about 20 minutes.
The tortillas will roll out and stay thinner if you include the rest. You may extend the resting over night and prepare the dough a day in advance, or skip it altogether if you don't have the time.
Preheat a frying pan over a high heat. Working with one piece of a dough at a time, roll the tortilla into a round shape about 20 cm / 8 inch in diameter. Fry the tortilla in the dry pan for about 30 seconds on each side, as soon as the bubbles start to appear, flip ti around. Wrap the tortilla in a clean cloth when fried, to keep it pliable. Repeat with the remaining dough balls.