Tortillas are soft, thin flatbreads that are used n numerous Mexican dishes, including enchiladas, burritos, wraps, and of course, tacos. They can also be deep fried in oil to create chips and can be made with either regular flour or corn flour, depending on your preference.
1 1/2 cups flour
1/2 tsp salt
1/2 tsp baking powder
3 tbsp vegetable oil
1/2 cup warm water
Combine the flour, salt and baking powder and mix until well combined. Make a well in the center and add the oil and water. Stir together by pulling the flour mixture from the bottom into the center where the liquid ingredients are. Incorporate all the dry ingredients and form a ball. Turn the dough onto a lightly floured surface and knead together for two minutes. Roll out the dough into a log form and cut into eight equal pieces. Using your hands, flatten the dough into rounds and place on a parchment lined tray. If layering, place parchment between the layers. Cover with a kitchen towel and let it rest for two hours.
On a lightly dusted surface, roll each dough piece as thin as possible. Place on a parchment lined pan and separate each tortilla with parchment paper. Heat a pan over medium heat. Once the pan is hot, place one tortilla and allow to cook for one minute. The bottom should have some brown spots and on the surface you will see some bubbles. Flip over the tortilla using tongs and cook for an additional 20 seconds.
Makes 8 tortillas.