Directions

• Combine flour and baking soda in kitchen aid mixing bowl.
• Dissolve salt in water
• Add soft butter to dry ingredients in mixing bowl along with the salt/water mixture.
• Mix on low/medium setting, using dough hook, for five minutes. Dough is ready when it pulls away from the sides but still stick to the bottom. Texture should be slightly sticky. Add more water or flour, if needed, for desired consistency.
• When desired consistency has been achieved (slightly sticky smooth dough ball), remove dough from mixing bowl and put on lightly floured board.
• Knead dough by hand an additional 2 minutes, adding a little bit more flour if necessary. Roll into smooth ball and cover with clean kitchen towel for 30 minutes, to let dough rest.
• Separate dough into 8 dough balls. Flatten and cover with towel. Let rest 5 more minutes.
  
• Roll out each dough ball into a circle. Roll as thin as possible, covering each tortilla back up with the towel while rolling the other ones.
  
• Preheat a skillet or griddle over high heat. You want it to be very hot.
• When skillet is properly preheated, place a flattened tortilla in the pan. Cook for about 30 seconds. What you want is for the tortilla to start bubbling on the top. Flip and cook another 30 seconds. Brown bubbled spots are normal. If the pan is too hot and is burning the tortillas, turn down to medium high.
• As you cook each tortilla, place them in a tortilla warming container if you have one. If not, keep the cooked tortillas wrapped in aluminum foil to keep them soft and warm. A pot with a lid on it would also work.
  
• At this point you can either make your tacos immediately (see my taco meat recipe on my recipe page) or refrigerate them in an airtight container or sealed baggie. They are good in the refrigerator for 3 - 4 days. You can also freeze them in a freezer bag for up to 3 months.