- 3 cups all-purpose flour
- 1 tsp. Kosher salt
- 1 tsp. baking powder
- 1/3 cup oil (I used avocado oil, but you could use whatever you have)
- 1 cup warm water
- If you have a stand mixer, insert the dough hook. If not, place the dry ingredients in a large bowl and whisk together.
- Measure the oil and warm water into a measuring cup or bowl and add to the dry ingredients.
- Mix for a minute or so, stopping to scrape the bowl, then mix for another couple of minutes or until the mixture comes together in a smooth ball.
- Remove from the bowl and knead a couple of times.
- With a sharp knife, divide the dough in half, then each piece in half again until you have 16 equal size pieces. Roll them into a ball and cover with a clean tea towel. Let them rest for 15 or 20 minutes.
- Don’t skip this step as it will make them much easier to roll out.
- Set a heavy frying pan on a burner on medium heat .
- Dust your counter and rolling pin lightly with flour and begin rolling. Roll each ball out to about 7 inch diameter or 8 inches if you like them thin and crispy!
- Place each tortilla in the pan until the bottom begins to blister and some brown areas appear. Flip it over for about 30 seconds to cook the other side. Lay them out on a tea towel to cool.
- When they are cool, I stack them up and wrap them. If you are concerned about them sticking together, separate them with a piece of parchment or waxed paper.