Easy and simple homemade tortillas

Instructions

1. 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.
2. Transfer dough to a well-floured work surface. Divide into 16 equal parts. 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.
3. After the rest period, heat a large pan over medium heat. Roll each dough piece into a rough circle, about 20 cm in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other.
4. When the pan is very hot, place one dough circle into the pan and allow to cook about 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.
5. Remove from pan in a covered container to keep the tortillas soft. Store in an airtight container or zippered bag at room temperature for 24 hours or refrigerate for up to 1 week. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in the freezer.

• Servings : 16
• Ready in : 60 Minutes
• Course : Main courses
• Recipe Type : Breads, Freezer-friendly, Pizza, Pasta, Spagetty, Quiches, Tortillas
• Ingredient : All-purpose flour, Baking powder, Flour, Salt, Sunflower oil