Sustain Grocery
Servings:
16
Prep time:
00:25
Cook time:
00:10
Easy Tortillas, Taco's or Wraps
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ⅓ cup extra virgin olive oil, vegetable oil or other fairly neutral flavored oil
- 1 cup warm water
Instructions
- In a bowl, mix all your dry ingredients.
- Add in the oil and water and mix well.
- Using your hands, kneed for 2 minutes.
- Divide into 16 equal postions, roll into balls and then flatten with the palm of your hand.
- Let rest for 20 minutes under a kitchen towel.
- Roll each one out as thin as you can get it without it getting holes. Dont stack them as they'll stick to each other.
- on a hot flat pan, cook for about 30-45 seconds. It will start to brown and bubble up. Flip it over and cook for another 20 seconds or until its browning up.
- If you want them soft, stack them in an air tight container. I just use a plate and a large fry pan lid to cover. If you're wanting them crispy, use a little oil when when cooking and place them on a cooling rack - the air will crisp them up.
- Serve warm or cooled. They will keep for 5 days in an airtight container.
Tips
If the dough is bouncing back when you're trying to roll it out, its the gluten telling you needs more time to rest.
Have them all rolled out before you start to cook or have a helper. They cook very fast!
You can totally use a stand mixer with a dough blade for this recipe. But, it takes such little effort and time to hand kneed its just quicker to DIY.
If you manage to get these perfectly round - you're skill level is PRO! I've been making these once a week for at least 2 years and they're all different shapes and sizes. I like to call it rustic!
