In a stand mixer bowl combine flour and salt.
Next, add melted butter and hot water and knead for 3-5 minutes until smooth.*If using a Bosch mixer it should be ready in about 3 minutes. If using a KitchenAid I use the paddle attachment and mix for closer to 5 minutes. Using oiled hands divide the dough evenly into 9 pieces and form each piece into a dough ball. If making smaller or bigger then divide however you'd like. I use approx. 4oz of dough for an 8 inch tortilla.
Cover with plastic wrap and let rest for 30 minutes. You don't want them to dry out and create a skin on the top layer.
Near the end of the rest time preheat your cast iron press/pan until it is between 450℉-500℉ *If using a standard pan instead of cast iron you may not have to heat it to this high of a temperature. Just be mindful to not burn up your pan. Take a dough ball and place it on the hot press, cover with a piece of parchment paper and press for about 5 seconds. Then open and carefully peel the parchment paper and let it cook about 15 seconds, next flip and cook for about 30 seconds until you get some nice golden brown spots. You'll flip it one more time to finish cooking and this is where mine puff up and finish cooking. *Remember stovetop temperatures and the pans may vary for cook time so be mindful to not overcook and find your sweet spot for temperature with your cookware. Place cooked tortillas in a clean towel as they cool. I don't recommend a tortilla warmer for these as I've had the bottom tortillas get soggy from all of the steam.When completely cooled you can store in a ziploc bag or any airtight container. They should stay soft at room temperature, but if you have a cold house or store in the fridge you may have to gently reheat them to soften them.
