In a large bowl combine flour, warm water and salt.

With hands mix until dough is smooth.

Heat oil to 375 degrees.

Divide dough into 12-14 pieces and roll until balls.

Cover dough with a damp cloth to prevent from drying and line a tortilla press with plastic film.

Lightly press each dough ball to form disc, salbutes are thicker than tortillas so be careful not to press too much. Remove salbute from tortilla press gently run fingers around the entire edge to seal dough.

Fry salbute until golden brown and puffy. Drain on paper towels and keep warm in oven. Serve topped with chicken, avocado and pickled red onions.