Add the butter and warm water, and mix on medium-low speed until you have a smooth dough ball.

Transfer the dough to a piece of floured parchment paper, pat into a disk shape and divide into 16 equal portions (I use a pizza wheel, cutting the disk in half, then into quarters, then into eighths, etc).

Form each portion into a ball, then cover the dough balls with a kitchen towel and let those little guys rest for a few minutes, maybe 10 or 15.

Heat a cast-iron griddle or skillet over medium-low heat.

Using a tortilla press, a rolling pin, or even your hands, press each dough ball into a tortilla and throw onto the hot griddle for a minute or two, then flip and cook the other side for about a minute.

Store tortillas in a covered tortilla keeper until you're ready to use them. If you're making them in advance, store them in the fridge and reheat before serving.