Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Serves: 4
Ingredients
1 ½ cups flour
½ tsp baking powder
½ tsp salt
½ cup warm water
¼ olive oil (You can also use vegetable oil, but olive oil is preferred)
Directions
Cooking time: 15 minutes
Total time: 30 minutes
Serves: 4
Ingredients
1 ½ cups flour
½ tsp baking powder
½ tsp salt
½ cup warm water
¼ olive oil (You can also use vegetable oil, but olive oil is preferred)
Directions
- Mix flour, baking powder and salt together in a medium-sized bowl with steep sides.
- Make a well in the center. Add water, then oil and mix well. You may need to add a little more flour or water to make sure you have a soft dough with all the flour worked in well.
- Turn the dough out onto a lightly floured surface and knead it well. Then divide it into 4 balls for large tortillas or 6 balls for small tortillas.
- Flatten the balls and let them sit for at least 15 minutes, covered with a cloth so they don’t dry out.
- While dough is resting, place a non-stick, flat bottomed skillet over a burner on the stove top, as well as a plate or platter to put finished tortillas on.
- Using your hands, flatten the balls even further and work them into a thick pancake. Roll them out on a floured surface until they are very thin. Heat the ungreased skillet over medium heat. When the pan is warmed, place a tortilla inside. When the surface of the tortilla starts to bubble (in about a minute), check the underside. If there are small brown spots on the underside, it is ready to be turned over and cooked for another 30 seconds to a minute. Put finished tortillas on the plate or platter to stay warm until ready to serve.
- I usually have one tortilla in the pan cooking while I am rolling out the next one rather than rolling them all out and then cooking them. It saves time and works out well without having to stack the uncooked tortillas. If you do need to stack them before cooking, separate them with parchment paper to make sure they don’t stick together.
- The tortillas are great filled with a variety of savory or sweet fillings or even spread with butter and jam and rolled up.
- This recipe doubles or even quadruples well. If doubling, reduce the oil to 1/3 cup rather than ½ cup.