Ingredients
Dry
- 3 cups All-purpose flour (plus more for dusting)
- 1.5 teaspoons Baking powder
- 1 teaspoon Salt
Wet
- 1 cup Warm water
- 5 tablespoons Olive oil (or melted coconut oil)
Method
- 1. In a large bowl, whisk together the flour, baking powder, and salt.
- 2. Add the warm water and olive oil to the dry ingredients. Mix with a spoon or your hands until a shaggy dough forms.
- 3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until it's smooth and elastic. If it's too sticky, add a tablespoon of flour at a time.
- 4. Place the dough back in the bowl, cover it with a clean kitchen towel or plastic wrap, and let it rest for at least 30 minutes. This allows the gluten to relax, making the tortillas easier to roll out.
- 5. Divide the dough into 12 equal-sized balls. On a lightly floured surface, use a rolling pin to roll each ball into a thin circle, about 7-8 inches in diameter.
- 6. Heat a large, un-greased skillet or comal over medium-high heat. You'll know it's ready when a drop of water sizzles and evaporates quickly.
- 7. Place a rolled-out tortilla onto the hot skillet. Cook for about 45-60 seconds, until it starts to bubble and gets light brown spots. Flip and cook the other side for another 30-45 seconds.
- 8. As each tortilla is cooked, transfer it to a plate and cover it with a clean kitchen towel. This will trap the steam and keep them soft and pliable. Repeat with the remaining dough.
Chef's notes
Store leftover tortillas in a sealed bag or container at room temperature for up to 2 days, or in the refrigerator for up to a week. Reheat them briefly in a dry skillet or microwave before serving.