Tortillas from scratch

• 1 1/2 cups All-purpose flour 

• 1 1/2 tsp Baking powder 

• 1/2 tsp Salt 

• 3 tbsp Vegetable oil 

• 1/2 cup Water 

Appliances - bowl, whisk, standmixer/chopsticks for mixing, skilllet, rolling pin

Combine all dry ingredients, sifting & whisking together. 

Add in oil then water quickly mixing until incorporated. Once mixed, take out dough to kneed for 2-3 mins letting rest for 1 min under the bowl we used to mix. 

Now kneed the dough into a ball, cut into 4, then cut again into 8 and then one last cut into 16 balls total. 

Rest under a wet towel for 15-20mins

Prep pan on medium-high heat & a little bit of veggie oil

Roll out your dough slowly as thin and as big as you can get it. Evening the presser and dough as you roll it so it is all level. 

Once your rolled out and ready to cook, throw it on your pan. Work on one tortilla at a time. Adding a tiny amount of oil at a time per tortilla. 

Cook until brown spots have formed nice and golden on both sides, then rest in a towel. 

Store in a Ziploc bag for 1 week.