Ingredients

The following ingredients have 20 Servings
  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 2 tbsp Olive oil (canola or coconut oil)
  • 1/2 tsp Salt
  • 1/2 cup Hot water

Instruction

  • Dry ingredients - in the bowl of a food processor combine flour, baking powder, and salt. Add the oil through the feeder and pulse a few times until the oil coats every grain of flour.
  • Knead - Next, add the hot water and pulse until you have a smooth dough. Leave to rest on the counter for 15 minutes. Then knead for 30 seconds more until soft but smooth.
  • Divide - Divide the dough into 8 equal size portions. Shape each into balls and rest for 10 minutes. Pro tip - I prefer to divide the dough in half, then half, again half... until I have an approximate size or number I need. Resting will help the gluten in the dough rest and easier to roll.
  • Roll - Dab each ball with a little flour on both sides. Use a rolling pin, roll on a lightly floured surface to about 8 to 10-inch diameter. Place them on parchment paper to prevent sticking. Pro tip - Resting will help the gluten in the dough rest and easier to roll. If necessary let rest again as needed.
  • Cook - Heat a griddle, skillet, or frying pan on medium heat. Cook tortilla on each side for 2 minutes flipping once or twice in between. Pro tip - Each tortilla usually takes 3 to 4 minutes, so adjust the heat accordingly. 
  • Keep warm - Place the cooked tortillas wrapped in a clean kitchen cloth so they stay soft.