I used my Kitchenaid stand mixer with the dough hook attachment, but you could also use a food processor or mix them by hand.
HOMEMADE FLOUR TORTILLAS
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/3 cup vegetable oil
- 1 cup warm water
Combine flour, salt, and baking powder in the bowl of a stand mixer and mix with the dough hook attached until well combined.
Add oil and water with the mixer running at a medium speed.
Mix for one minute, stopping occasionally to scrape the sides of the bowl.
When the mixture comes together and begins to form a ball, decrease speed to low and continue to mix for one minute more, or until dough is smooth.
Transfer to a well-floured work surface or an unfloured Silpat.
Divide the dough into 16 equal portions.
Flatten each piece of dough a bit and cover with a clean kitchen towel. Allow dough to rest for 15 minutes.
Heat a large pan over medium-high heat.
Roll each piece of dough into a large, thin circle. I try to roll them as thin as possible because they puff up quite a bit when cooked.
When the pan is very hot, cook each tortilla for about 1 minute or until bottom surface is lightly browned in places and bubbles are forming.
NOTE: Getting the pan the right temperature can be tricky. If it is taking longer than a minute to see light brown spots, increase the heat.
Flip to the other side and cook for 30 seconds more.
Tortillas can be frozen for later use.
Source: The Cafe Sucre Farine
