3 cups flour (all purpose)
1 tsp salt
1 tsp baking powder
1/3 cup vegetable oil
1 cup warm/hot water
1. In a standing mixer add dry ingredients with the hook (dough) attachment and mix for 1 minute
2. With the mixer on medium speed add vegetable oil and water. Beat the mixture for about one minute or until all the dough mixture is combined into a ball on the hook.
3. Kneed out your dough on a well floured counter top and form into a ball
4. Once the dough is in a ball cut the ball in half; then half the halves and so forth until you have sixteen pieces of dough.
5. Roll the pieces of dough into balls (about the size of golf balls)
6. Butter a 8×10 pan and place all the dough balls in the pan, cover with a damp towel to rise for 15 minutes (they won’t rise much)
7. To actually cook the dough you will need a flat cast iron pan on medium high heat, two pieces of parchment paper, tortilla press if you have it (or just a large sauce pan), and a rolling pin.
8. Place one ball between parchment paper so it won’t stick to your press (or press down onto the parchment paper with your sauce pan to start flattening your dough) Once flattened use your rolling pin to make it paper thin.
9. I’m sure you are thinking why paper thin? The dough grows once it hit the cast iron. And while I’m on the cast iron make sure it is a dry skillet, you don’t need to add oil or butter to make tortillas
10. Ok, so we have rolled out a circle between the parchment pieces of paper. Its about a 6-7 inch circle.
11. Peel back the pieces of parchment and place the dough onto the hot cast iron skillet for about 1 minute on the first side or until you start to see bubbles, and about 15-30 seconds on the second side. ***BIG TIP: you aren’t trying to cook them all the way through, they still need to be flexible when removed from heat
12. Once cooked place them on a cookie cooling wrack, and don’t stack finished tortillas until they are fully cooled otherwise they will get soggy.