In a large bowl whisk together the flour, salt, and baking powder.
Add the oil to the flour mixture and use a fork or a pastry cutter to combine them until the flour becomes crumbly or shaggy. Add the water to the mixture and combine until the dough starts to come together. If it’s too dry, add more water 1 teaspoon at a time.
Transfer the dough to a floured surface and knead for a few minutes, just until smooth. Cover the dough with a dish towel and let rest for 30 minutes or up to 2 hours. Giving it time to rest will make it easier to roll out.
Divide the dough into 10 equal portions. Keeping the remaining dough covered, press each piece into a disc and then roll out as thin as you can get it, making it roughly 8 inches and as circular as you can. Place the rolled-out tortillas in a stack, placing parchment paper between them so they don’t stick to each other.
Heat a large heavy-bottomed skillet or cast iron pan over medium-high heat and once it’s nice and hot, place the first tortilla down in the pan. It will take about 30-45 seconds for each side to cook. It will puff up and begin to get browned spots. Flip it over and cook for another 30-45 seconds. Transfer to a dish towel or tortilla warmer and cook the next tortilla.
These tortillas are best served warm, right after cooking, but they can be wrapped well in plastic wrap or placed in a ziplock bag and stored in the fridge for up to two days. Reheat in the microwave with a lightly damp paper towel for 15-20 seconds or so.
Updated on December 27, 2021Originally Posted on August 1, 2012