How To Make Fresh Flour Tortillas

In a medium-size bowl, combine and mix flour, salt and baking powder. Make a well in the center of the dry ingredients and add the oil and water. Stir well from the bottom up, until all dry ingredients are incorporated and the dough begins to come together forming a shaggy ball.

Transfer dough onto a lightly floured work surface and knead until the dough is nice and smooth, about 1 to 2 minutes.

Divide dough into 16 equal portions. Lightly coat each piece with flour. Form into a balls and flatten with the palm of your hand. Cover with a clean kitchen towel and allow to rest for at least 15 minutes to 2 hours before proceeding.

Heat a large pan over medium heat. Lightly flour work surface and rolling pin. Roll each dough piece into a rough circle, about 6-7 inches in diameter. Separate uncooked tortillas with a parchment paper to avoid sticking together.

Once pan is hot, place one dough circle into the pan and allow to cook until the bottom surface has a few pale brown spots and the uncooked surface is bubbly, about 45 seconds to 1 minute. Reduce the heat a bit if it browns too quickly. Otherwise, increase heat a bit if it’s taking longer than a minute to see a few pale golden brown spots on the underside of tortillas. Flip to cook other side for 15-20 seconds. The tortillas should be nice and soft with a few small brown spots on the surface.

Serve warm or allow to cool for later use.

Store in an airtight container or zippered bag at room temperature for 24 hours or refrigerate for up to 1 week.