- Yield : 16
- Prep Time : 45m
- Cook Time : 30m
- Ready In : 1:15 h
A simple recipe to mix up, and so quick to cook. Most of the time spent is in rolling out the tortillas and letting the dough rest.
When rolling them out, always roll your dough from the center out toward the edges.
Most of us don’t have the counter space for 16-6″ tortillas, so it’s helpful to either roll and then cook one at a time, or stack rolled-out uncooked tortillas with a light dusting of flour between them to avoid sticking, brushing off the excess just before cooking.
- 3 cups all purpose flour
- 1 tsp. salt
- 1 tsp. baking powder
- 1/4 cup vegetable oil (optional)
- 1 cup water
Combine dry ingredients in a medium sized bowl.
Add oil & water and mix using your hands or a mixer until dough comes together.
On floured surface, knead 1 minute.
Divide dough into 16 equal portions and roll into balls.
Flatten dough balls with your palm. Cover with a tea towel and let dough rest 20 minutes.
Heat a large pan over medium-high heat using a few drops of oil in pan. You may need to add a few more drops of oil after every 2 - 4 tortillas cooked. Go very light on the oil.
On floured surface, roll dough balls out to 6" diameter tortillas.
Cook tortillas for about 1 minute on first side - the top will begin to bubble and the underside will have a small amount of browning. Flip tortilla and cook 30 seconds more or until done.
Stack on a plate or tray, and cover with a tea towel. Once cooled, store in an airtight bag (suck out the air). They will stay pliable when properly stored. *If they do harden up, just warm them up to soften.*