Boil about 2 cups of water. Add about 1 1/2 cups of the hot water to a heat safe measuring carafe. Put a thermometer in the water to measure the temperature. Add cooler water to the carafe until the temperature range is 110 to 120 degrees F.

Place a mixing bowl on the kitchen scale and tare the weight. Add the very warm water, all purpose flour, salt, and starter. Wait to add the butter until after kneading.

Mix with a spoon or with a dough hook attachment if using a stand mixer. Knead this dough by hand or with a dough hook in a stand mixer on medium-low speed for 4 to 6 minutes.

The dough should pull away from the bowl or work surface, it should look smooth, bounce back when poked with a finger, and when you bend the dough it shouldn't break apart easily, it should be elastic. Once your dough has reached this stage, it is time to knead in the softened unsalted butter or lard until the fat is completely incorporated.

This final stage of kneading will take 4 to 10 minutes depending on whether you are doing it by hand or with a machine. It should have the same characteristics as I mentioned above (not sticky, smooth, bounces back, elastic) when it is done being kneaded and ready to rest.

For this recipe, resting or bulk fermentation stage, doubling in volume isn't important. But you do want to cover the dough with plastic wrap or put in an airtight container for at least 1 hour and up to 4 hours.

Place the dough on an unfloured surface. Divide the dough and use the scale to measure portions that weigh 37-39 grams each. (If you don't have a scale, you can divide the dough visually by rolling the dough into a log shape then using a bench knife or sharp end of a dough scraper to divide the dough into fourths. Then divide each fourth of dough into fourths again to create 16 equal pieces of dough.)

Take each piece of dough and preshape by pulling the ends of the dough out and then under itself repeatedly to create a smooth round top. Pinch the ends to the bottom of the developing ball of dough to help create the tight shape and tension. Once it's completely smooth and tight, place on the top of the unfloured work surface or on a baking sheet to rest.

Continue with the rest of your pieces of dough until they are all lined up in neat rows. Cover the balls of dough with plastic wrap to seal out all air exposure and lay a kitchen towel on top of the plastic wrap to make sure the plastic is weighed down.

Let the dough rest for a recommended 30 minutes to 2 hours.

Heat up a large cast iron pan over medium to medium-high heat (natural gases run hotter, so start with medium) for about 10 to 20 minutes to make sure it is thoroughly heated. Place a large plate near your cooking area for the cooked tortillas. *Do not uncover all the balls of dough because they will dry out easily.

​Take a gallon-sized plastic bag and cut the seams open on the sides of the bag so that the fold on the bottom of the bag stays intact. Cut two squares of parchment paper that are 5-6 inches along each side. These sheets of parchment paper will alternate between balls of dough during the shaping/cooking process.

Open the tortilla press and place the altered plastic bag on the press with the bottom edge parallel to the hinge. Open the bag so one part is draped over the open lid of the press and the other one lays on the base.

Next, place a ball of tortilla dough on the center of the base plate on the plastic*. Then, cover with a square of parchment and drape the rest of the altered plastic bag over the dough and the parchment. Close the lid of the press over the dough and press the lever firmly to flatten the tortilla. Open the lid and pull back the plastic bag. Carefully peel the tortilla off the bottom plastic with the parchment paper. DO NOT REMOVE parchment paper or the tortilla will shrink back.

Hold the tortilla in your hand with the parchment paper facing down then promptly flip it into the preheated skillet to cook the exposed side of the tortilla.

Let the tortilla cook with the parchment paper in place until it can be easily removed from the dough (5 to 10 seconds).

Put piece of parchment paper to the side and flip the tortilla over to cook the second side for about 10 to 15 seconds. Then, if the first side needs more cooking, flip the tortilla again to finish cooking the first side for about 5 to 8 seconds. Gently press on the edges of the dough to try to create an air pocket. If you see an air pocket forming, gently apply pressure to it in order to encourage the steamy air to open up more of the tortilla center.

Once the tortilla is baked with golden brown spots, place the finished tortilla on the waiting plate for finished tortillas.

Continue the shaping and cooking process with the rest of the dough. Once you get in a rhythm, you should have one tortilla cooking while one is pressed and waiting.

Place tortillas on a serving plate or tortilla warmer.