I never imagined that making homemade tortillas would be so easy. We have not used store bought tortillas in months now. The first recipe I tried produced dry pita-like tortillas, but Diana’s recipe turned out to be just what I was looking for – thin, soft and flexible.
Be careful when adding the water in this recipe. You may not need the same amount every time — maybe it has something to do with the weather? I also recommend rolling out the next tortilla while the previous one is cooking. I tried the assembly line thing where I rolled them all out and then cooked them all with disastrous results. The heat in the kitchen made them too warm and sticky and they were very difficult to handle.
2 c flour (optional: sub 1/2 c of whole wheat flour)
1 1/2 tsp baking powder
1 tsp salt
2 tsp olive oil
about 3/4 c warm water
1) Mix together all dry ingredients.
2) Add olive oil and some of the water; mix.
3) Continue adding water until the dough comes together but is still a bit sticky.
4) Knead for about 1 minute on a floured surface.
5) Divide the dough into 10 balls.
6) Roll out the first ball; try to get the dough as thin and circular as possible.
7) Cook in a hot skillet for 30-45 seconds on each side.
8) Repeat with the remaining dough balls.