Ingredients
- 3 C all-purpose flour
- 1 t salt
- 1 t baking powder
- 1/3 C extra virgin olive oil, vegetable oil, or other fairly neutral flavored oil
- 1 C warm water
Instructions
- Using a sturdy silicone spatula, mix dry ingredients in a medium-size bowl until well combined
- Form a well in the center of the dry ingredients and add the wet ingredients
- Stir well from the bottom up, until the dough comes together and forms a shaggy ball
- Turn dough onto a lightly floured work surface and knead for 1–2 minutes until dough is nice and smooth.
- Divide into 16 equal portions
- Turn each piece to coat with flour and form into a ball
- Flatten with the palm of your hand and cover with a clean kitchen towel
- Allow to rest at least 15 minutes (up to two hours) before proceeding
- If the gluten doesn’t relax, the tortillas will not stay flat—indicating it didn’t rest long enough and needs to rest more
- Heat a pan over medium heat
- Roll each dough piece into a rough 6–7-inch circle
- Keep rolling pin and work surface lightly floured
- Separate uncooked tortillas with parchment paper, or roll and cook one at a time
- Place flattened dough on the pan and cook 45 seconds to one minute until bottom has a few pale brown spots and uncooked surface is bubbly
- Reduce heat if it browns too fast, or increase heat if it takes longer than one minute
- Flip and cook other side for 15–20 seconds
- Tortilla should be soft and have a few brown spots on the surface
- Stack in a covered container or zippered bag to keep them soft
- Serve warm or allow to cool for later use.
- When ready to use, place a slightly damp paper towel in the bottom of a microwave-safe container (with a cover) that will hold the stacked tortillas
- Microwave uncovered 15–30 seconds (start with 15) or until warm, then cover to hold heat while serving
- Store in an airtight container or zippered bag at room temperature for 24 hours, or refrigerate up to 1 week
Categories
Yields 16 servings