In a large bowl, mix together the dry ingredients.
Cut the softened butter into the flour mixture with a pastry cutter or fork until you have a crumb like texture similar to sand.
When the flour and butter reach a crumbly texture you'll add in the water and mix until combined.
Now you can knead the dough on a floured surface, about 2-3 minutes, use the extra flour to handle the dough.
Form the tortilla dough into a large ball and place into a clean bowl.
Cover the bowl with a clean kitchen towel and allow the dough to rest for an hour.
Cut the dough into 10 balls for burrito sized tortillas or 16 balls for taco sized tortillas. Flatten the dough balls into circles with your hands. Use a rolling pin to roll the dough out into large circles on a floured surface. Roll the dough as thinly as possible while still being able to pick it up gently without tearing the dough.
Using your hand flatten the dough into rounds and then use a rolling pin to flatten them until they're thin.
To cook you'll heat a skillet over medium-high heat and cook each tortilla for 30-45 seconds, just until golden brown spots appear.
Stack the tortillas as they're done and use a clean kitchen cloth to keep them warm.