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Ingredients

How to make it

  • Stand Mixer Instructions:
  • In the bowl of a stand mixer fitted with the dough hook, combine flour, salt, and baking powder.
  • Mix briefly to combine.
  • With the mixer running at medium speed, add oil and water.
  • Mix for 1-2 minutes, stopping at least once to scrape the sides of the bowl. After the dough begins to come together into a ball, reduce mixer speed to low and continue mixing for 1-2 minutes, until dough is smooth.
  • Mix by Hand Instructions:
  • In a large mixing bowl, combine flour, salt, and baking powder.
  • Whisk briefly to combine, then add vegetable oil.
  • Stir until the mixture resembles coarse crumbs.
  • Pour in warm water and stir to combine.
  • Knead briefly with well-floured hands until the mixture comes together into a craggy dough.
  • Either way, to proceed:
  • Whether you used a stand mixer or your hands, transfer dough at this point from the mixing bowl to a well-floured work surface.
  • Divide into 16 roughly equal portions.
  • Roll each portion into a ball and flatten slightly with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel, and allow to rest for at least 15 minutes and up to an hour.
  • When ready to cook, warm a large cast-iron or heavy-bottomed skillet over medium-high heat. (I used a non-stick frying pan)
  • Keeping the work surface and rolling pin lightly floured, roll each dough ball into a circle about 6” in diameter. (Or use a tortilla press. I used both the tortilla press and then a marble rolling pin to roll them extra thin)
  • Transfer tortillas one at a time into the hot skillet. Cook for about 1 minute, until small bubbles form on the top and brown spots form on the bottom surface. (If it takes much longer than a minute to see golden brown spots on the underside, increase the heat slightly. If instead the tortilla browns too much or too quickly, reduce the heat.)
  • Flip and cook the other side for about 30 seconds.
  • Remove from the pan and stack cooked tortillas. Use a piece of waxed or parchment paper in between each tort.
  • Serve immediately or allow to cool for later use.
  • Tortillas can be stored for 2-3 days in the fridge in a plastic zip-top bag.
  • Before using, wrap tortillas in slightly damp paper towel and microwave until warm.
  • Tortillas can also be frozen for 2-3 months.
  • To freeze, separate tortillas with sheets of parchment or waxed paper and store in a zip-top freezer bag.

Reviews & Comments 1

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  • LindaLMT 2 weeks ago
    Yum! I must get myself a press. These are going to be so much better than anything store bought.
    Was this review helpful? Yes Flag

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