Tortillas (flour)

Ingredients

16 16 tortillas

510 g all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
⅓ cup extra virgin olive oil, vegetable oil or other fairly neutral flavored oil
1 cup warm water

Combine flour, salt and baking powder in the bowl of a stand mixer.
Using the dough hook, mix dry ingredients until well combined.
Add oil and water with mixer running at a medium speed.
After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low.
Continue to mix for 1 minute or until dough is smooth.
Transfer dough to a lightly floured work surface.
Divide into 16 equal portions.
Turn each piece to coat with flour.
Form each piece into a ball and flatten with the palm of your hand.
Cover flattened balls of dough with a clean kitchen towel and allow to rest for at least 15 minutes (or as much as 2 hours) before proceeding.
After the rest period, heat a large pan over medium heat.
Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured.
Don’t stack uncooked tortillas on top of each other or they will sticktogether.
(I like to separate my tortillas with parchement paper.)
When the pan is hot, place one dough circle into the pan and allow to cook 45 seconds to 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly.
If browning too fast, reduce the heat a bit.
If it’s taking longer than a minute to see a few pale golden brown spots on the underside of tortillas, increase the heat a bit.
Flip to other side and cook for 15-20 seconds.
Transfer to a tortilla warmer to rest

Per serving