First make the tortilla dough as it needs time to rest: combine all the ingredients together in a large bowl. Add boiling water a little at a time and stir with a spatula until a shaggy dough forms.
Tip the dough out onto your kitchen counter. Knead for 5-7 mins until soft, adding more flour or water if necessary. Set aside to rest for at least 15 mins.
Refried beans: drain and rinse the beans. Add all the ingredients to a pan and cook until they warm through. Add a little water and coarsely mash the beans.
Salsa: add all the ingredients to a bowl and toss to combine. Taste and adjust seasoning.
Chipotle butter: blend the chillies to a coarse powder. Melt butter and olive oil in a small pan and add all the other ingredients to it. Take off the heat and swirl it around for a few seconds.
To make the torillas: pinch off golf ball sized pieces of dough. I got 10 from this amount, but it doesn’t matter if they’re bigger or smaller. Roll each out into a thin tortilla adding a little flour if necessary (there’s enough oil in the dough to prevent it from sticking even without the flour).
Cook the tortillas on a hot pan without adding any oil. Stack them one on top of the other as you continue. This will keep them softer.
To assemble: spread some refried beans on a tortilla. Top with a fried egg and salsa. Drizzle over some of the chipotle butter. Add a sprinkling of feta over the top and serve warm.