Makes 12 tortillas
Ingredients
2 3/4 cups all-purpose flour, plus a little extra for rolling the tortillas
5 tablespoons vegetable oil
3/4 teaspoon salt
3/4 teaspoon baking powder
3/4 cup very warm tap water
Directions
Combine all ingredients and work it in with a fork; the dough will be in large clumps. Once a dough has formed, scoop the dough onto your work surface and knead until smooth. It should be a medium-stiff consistency – not firm, but not quite as soft as most bread dough either.
Divide the dough into 12 portions and roll each into a ball. I left mine on the cutting board and covered with plastic wrap, but you can put them on a plate and cover if you want. Let them rest for at least 30 minutes.
Note: instead of mixing it yourself, you could just put it in your bread machine on the dough cycle. By the time it's done, the dough is soft like play doh and EXTREMELY easy to work with. Just dump it onto a floured surface when it's done, cut into 12 even pieces, and then follow the rest of the instructions:
Heat an ungreased skillet over medium to medium-high heat.
Flatten a ball of dough, flour it, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.
Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface). After 30 to 45 seconds, when there are browned splotches underneath, flip it over. Bake 30 to 45 seconds more, until the other side is browned; don’t overbake the tortilla or it will become crisp. Remove and stack up on a plate and cover to keep warm. I divided mine into packs of 3 and wrapped in aluminum foil put in the fridge until we were ready to eat them, then I put the whole foil pack in the oven at 500 for 5-10 minutes to warm them back up.
OPTIONAL: TORTILLA CHIPS
Once your tortillas are done (when I make tortillas for chips, I roll them out to closer to 10 inches to get them extra crispy at the end, I don't make a big deal about the size, I just try to get them thin), stack them up and cut into 12 wedges. Lay each wedge on a sprayed baking sheet. Spray the tops with baking spray, then sprinkle with salt. Bake at 500 or whatever the highest setting is on your oven for 4-6 minutes, until slightly browned and crispy.
Ingredients
2 3/4 cups all-purpose flour, plus a little extra for rolling the tortillas
5 tablespoons vegetable oil
3/4 teaspoon salt
3/4 teaspoon baking powder
3/4 cup very warm tap water
Directions
Combine all ingredients and work it in with a fork; the dough will be in large clumps. Once a dough has formed, scoop the dough onto your work surface and knead until smooth. It should be a medium-stiff consistency – not firm, but not quite as soft as most bread dough either.
Divide the dough into 12 portions and roll each into a ball. I left mine on the cutting board and covered with plastic wrap, but you can put them on a plate and cover if you want. Let them rest for at least 30 minutes.
Note: instead of mixing it yourself, you could just put it in your bread machine on the dough cycle. By the time it's done, the dough is soft like play doh and EXTREMELY easy to work with. Just dump it onto a floured surface when it's done, cut into 12 even pieces, and then follow the rest of the instructions:
Heat an ungreased skillet over medium to medium-high heat.
Flatten a ball of dough, flour it, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.
Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface). After 30 to 45 seconds, when there are browned splotches underneath, flip it over. Bake 30 to 45 seconds more, until the other side is browned; don’t overbake the tortilla or it will become crisp. Remove and stack up on a plate and cover to keep warm. I divided mine into packs of 3 and wrapped in aluminum foil put in the fridge until we were ready to eat them, then I put the whole foil pack in the oven at 500 for 5-10 minutes to warm them back up.
OPTIONAL: TORTILLA CHIPS
Once your tortillas are done (when I make tortillas for chips, I roll them out to closer to 10 inches to get them extra crispy at the end, I don't make a big deal about the size, I just try to get them thin), stack them up and cut into 12 wedges. Lay each wedge on a sprayed baking sheet. Spray the tops with baking spray, then sprinkle with salt. Bake at 500 or whatever the highest setting is on your oven for 4-6 minutes, until slightly browned and crispy.
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