Prep 35 mins
Cook 35 mins
These are an easy alternative to the crisco method. I love it. I usually double it to make sure we have enough tortillas.
- 2 cups white flour (all-purpose or bread flour)
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons vegetable oil
- 3⁄4 cup warm water
- Combine the flour, baking powder and salt in a bowl. In another bowl combine the warm water and oil.
- Add the water/oil mixture to the flour mixture, one tablespoon at a time and mix the dough with a fork. Once the water is mixed in, add another tablespoon of water and repeat the process until all the water is mixed into the dough.
- (At this point the dough is still sticky.).
- Lightly flour a board, or the counter and knead the dough 5 minutes; adding flour as needed to prevent stickiness.
- Once you have a nice smooth dough, place the dough back into the bowl and cover it with a damp towel or damp paper towel. Let the dough rest for 20 minutes.
- Divide the dough into golf-ball-size balls by pinching off the dough with your thumb and fore finger. Form each ball into a nice ball shape.
- Place the balls on a flat dish making sure they don't touch each other and cover with the damp cloth.
- Let the dough rest again for 10 minutes.
- Roll out the balls into flat circles; about a fourth of an inch thick. Fry in an un-greased skillet until brown spots appear on both sides. Usually 30-60 seconds per side.