flour, salt and baking powder in a large mixing bowl. Add warm water and oil to mixture. Stir until
mixture is blended and sticks together.
If dough is too sticky, sprinkle small amounts of flour in; too dry,
sprinkle with a bit of water.
dough lightly to form a smooth ball.
dough into eight equal pieces and shape each piece into a ball. Let these rest covered or in a plastic bag
for 15-20 minutes. The dough may even be
refrigerated overnight in an airtight container.
each ball into a thin circle 8 to 10-inches across, using a rolling pin or your
griddle or skillet to medium heat. Bake
each tortilla 1-1/2 to 2 minutes per side or until lightly browned.
Tortillas will have brown speckled spots.
Stack and cover to keep them warm as the remaining tortillas are baked.
OPTIONAL: 1-1/4 cups of Hodgson Mill Whole Wheat Flour may be
used for 1/2 the flour in this recipe if desired.
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