- 3 cups all purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/3 cup vegetable oil
- 1 cup warm water
- Combine flour, salt and baking powder in a mixing bowl
- Mix the dry ingredients until well combined
- Make a well in the centre of the dry ingredients and add oil and water
- Stir well until all the dry ingredients are incorporated and the dough forms a loose ball
- Turn dough out onto a lightly floured work surface and knead for 1-2 minutes until the dough is nice and 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 stick together. (I like to separate my tortillas with parchment 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. The tortillas should be nice and soft but have a few small brown spots on the surface.