Tortillas

Tortillas (Makes 16)

*Recipe adapted from British Columbia from Scratch

INGREDIENTS

540 grams flour
2 tsp salt
1/2 tsp baking powder
60 grams olive oil
270 grams warm water

STEPS

Whisk together dry ingredients in a large bowl. Drizzle oil into the flour mixture and mix with a fork until fine clumps are formed. Stir in warm water with fork until shaggy looking dough forms. Add a bit more water 1tsp at a time if it needs it.

Turn dough onto lightly floured surface and knead until smooth, about 3 minutes. Place the ball into a clean bowl and cover with plastic wrap for 30 minutes.

Divide ball into 16 smaller balls. Roll out into 8” circles on a lightly floured surface, if they’re not perfect circles do not fret, that’s the beauty of homemade babe.

Heat a large nonstick skillet (or cast iron if we’re feeling brave) over medium heat, Place tortilla on a hot dry skillet until it bubbles and puffs. Flip over and cook for about 30 seconds. Keep warm in the oven until ready to use, or, store in the fridge, or, you can freeze between parchment and wrapped in plastic if you’d like.