Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/3 cup vegetable or canola oil
- 1 cup warm water
Instructions
- In a large mixing bowl combine flour, salt, and baking powder. Sift together, stir in vegetable oil. Stir together until it resembles coarse crumbs.
- Add warm water to the flour mixture. I heat up my water for 1 minute and 11 seconds and this seems to be the perfect temperature. Combine well.
- For tacos sized tortillas, use a cookie dough scooper and scoop dough into balls until dough is completely gone. Set the balls of dough on a floured surface.
- For burrito sized tortillas, use an ice cream scooper and scoop dough into balls until the dough is completely gone. Set the balls of dough on a floured surface.
- Cover the balls of dough with a light dry kitchen towel and let them rest 20-30 minutes.
- Flatten the dough balls into round flat balls and roll out with a rolling pin.
- Heat a large skillet over medium-high heat, until pan is hot. Then reduce heat to medium (a 4 on my stove).
- Set one tortilla in the pan, and cook until it starts to bubble on the side that is up, that tells you it is ready to flip.
- Flip the tortilla and cook on the other side for 30-45 seconds, or until a light golden brown. This can take longer if your pan is cooling.
- Repeat with remaining tortillas.
- I set my cooked tortillas on a clean kitchen towel and then once they are all cooked I wrap them in that towel until I am ready to serve. If I am not serving until the next day, once they all cool I will store in a gallon Ziplock bag.
See full instruction on : dashofsanity.com
