Homemade Flour Tortillas
Adapted from (I think Cooks Illustrated, sorry I lost my source)
Yield = 8 to 9 taco-sized tortillas or 4 to 5 burrito-sized tortillas

2 cups (scant) unbleached all-purpose flour
1 teaspoon table salt
1/4 teaspoon baking powder
1/4 cup unsalted butter

Whisk flour, baking powder and salt together in a medium bowl. Cut the butter into very small pieces and add to the flour mixture.

Using two forks, cut the butter into the flour until it has a mealy texture.
Stir in 2/3 c. warm water with a fork until a shaggy dough forms.

Turn out onto a floured surface and knead 3 minutes until smooth, soft and not sticky.

Cut the dough into 8 to 9 small pieces for tacos or 4 to 5 larger pieces for burritos. Roll pieces into a ball.

Cover dough with a kitchen towel or plastic wrap. Let the dough rest 30 minutes.

Using a rolling pin, roll out each ball into a thin circle (about 9 to 10 inches for tacos or 11 to 12 inches for burritos.

Heat a 12-inch skillet on medium-high. Place tortilla in the pan and cook for about 30 seconds or until it puffs and just a few golden spots appear on the underside. Flip and cook for another 30 seconds. You don’t want the tortilla to brown or get crisp; you want it to remain soft and pliable.

Now make a quesadilla: shred a handful of your favorite cheeses, melt a little butter in a skillet on medium high. Put the cheese in between 2 tortillas and cook until crisp and golden brown