In a large mixing bowl, combine 3 cups of all-purpose flour, 1 ½ teaspoons of sea salt, and 2 teaspoons of baking powder. Use a whisk to combine them evenly. This ensures that your tortillas will have a consistent flavor.

Make a well in the center of the dry ingredients. Pour in 1 cup of warm water and 1 tablespoon of honey. Melt 5 tablespoons of unsalted butter and add that too. Using a spatula or wooden spoon, start mixing until the dough begins to come together.

Turn the dough onto a lightly floured surface. Knead for about 2-3 minutes, until it’s smooth. This is where the magic happens: kneading develops the gluten, giving your tortillas that lovely chewy texture.

Cover the dough with a damp cloth or plastic wrap. Let it rest for at least 30 minutes. This is a crucial step, as it relaxes the gluten, making the dough easier to roll out.

Once your dough has rested, divide it into smaller balls, about the size of a golf ball. This makes it easier to roll out later.

On a lightly floured surface, take one ball of dough and flatten it with your hand. Use a rolling pin to roll it out into a thin circle. Keep in mind the thickness can vary based on personal preference, but aim for about 1/8 inch thick.

In a dry skillet over medium-high heat, add one of your rolled-out tortillas. Cook for about 30 seconds on each side or until you see golden spots. You want them soft and slightly puffed. Repeat with the remaining dough.