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Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/3 cup olive oil or vegetable oil
- 1 cup warm water for kneading
How to prepare:
Mix the flour, salt and baking powder until they are well combined.
Add the oil and rub, then add the water and knead until you get a cohesive ball and all the liquids are absorbed. If the dough is sticky, add more flour by the tablespoon at a time as needed. (The dough should be soft and smooth in texture).
Transfer the dough onto a marble sprinkled with a little flour. Divide it into 16 equal pieces.
Turn each piece over, cover it with flour, shape each piece into a ball and flatten it with the palm of your hand.
Cover the flat dough balls with a clean kitchen towel and let them rest for at least half an hour.
Heat a Teflon pan over medium heat. Roll out and shape each piece of dough into a circle.
Place one circle of dough in the bowl and let it cook for a minute or until brown spots appear on the part underneath and the surface above is making bubbles.
If it browns quickly, reduce the heat a little. If it takes more than a minute to see golden brown spots on the bottom of the tortilla, increase the heat slightly.
Flip over the other side and cook for 15-20 seconds. The tortilla should be nice and soft but will have some small brown spots on the surface like this in the picture.
Place it on a clean cloth, cover it, and repeat the process until the quantity is finished.
It can be stored in an airtight dish or bag at room temperature for 24 hours or in the refrigerator for up to one week.
To freeze, separate the tortillas with parchment paper or waxed paper, place them in a bag, then put them in the freezer.
Note: Do not let it take a solid brown color so that it does not dry out and get toasted. The most important thing is to cover it with a good towel as soon as you remove it from the heat so that it remains soft for you.