Mix the sifted flour in a bowl with ghee butter, add a teaspoon of salt and combine everything into a mixture in which the butter will be sufficiently crushed with the flour.
Boil the water (200 ml) and let it partially cool so that it is still hot but bearable to the touch. Pour into the middle of the ingredients and stir. Manually create a firm and flexible dough, takes up to 10 minutes.
To achieve even tortillas, divide the dough into 12 portions, each weighing approximately 50 g. Roll each portion into a ball, sprinkle with olive oil, transfer to a bowl, cover with foil and let it rest for at least half an hour.
Press the rested pieces of dough in floured hands into a pancake to the size of a palm and on a floured board roll out into a circle with a diameter of 21-22 cm (or the size of a pan).
Heat the metal pan or baking tray sufficiently and then keep it at a medium intensity. Gradually dry-bake the individual tortillas, approximately 20-30 seconds on each side to obtain visibly toasted darker spots. Tortillas should not be completely overcooked, as they will usually undergo heat treatment the next time they are used.
After baking, layer hot tortillas on a plate covered with a linen cloth. After complete cooling, store in a resealable bag, ideally in the refrigerator or for longer shelf life in the freezer.

NOTES: Combine homemade tortillas with spreads, guacamole, chickpea hummus, beans, cabbage, tomatoes, mushrooms, dressings and bake/roast with cheese or omelette. Before serving, it is enough to briefly roast or bake homemade tortillas in a pan or oven, or only toast them after filling.

🍽12 pcs
⏱30 MIN + 30 minutes dormancy

☉ all purpose flour 350 g + for dusting
☉ salt 1 teaspoonm
☉ ghee 80 g
☉ water 200 ml
☉ olive oil