2 cups all-purpose flour
2 t baking powder
1 t salt
3 T butter
3/4 cup lukewarm water
Mix the flour, baking powder, and salt in a medium sized bowl.
Cut the butter into small pieces. Use a fork and a cutting motion to combine the butter with the four. Stir to re-coat pieces of butter with flour. This is just as you would do for making biscuits and pie crust.
Stir in the water and gently knead the dough until is smooth.
Cover the mound of dough with a wet tea towel and let it sit quietly at rest for about a half an hour.
Divide the dough into 8 equal rounds if you are making tacos or 4 equal rounds if you are making burritos and need large tortillas! Roll them all up into nice little balls.
On a floured surface, use a rolling pin to roll out each ball to form a large thin circle. Turn the circle and add flour as necessary to prevent sticking.
The Son of Spoon Mage™ does not have a rolling pin. He had to be creative and used a can of Pam. Use whichever you have. If the circles don’t turn out so perfectly round, you can pull them into shape or just let them be, it won’t impact the flavor.
Stack the uncooked tortilla rounds with wax paper between them and set them by the stove.
Heat a skillet over medium heat. Wait until the skillet is hot. Pour a little oil that can take high temps into a small glass bowl. No plastic near your stove, ok? Dip the corner of a paper towel into the oil and quickly wipe the skillet (do not touch your hands to the pan, just the paper towel). The goal is to just lightly coat the pan and so the tortillas cook without frying.
Add one tortilla and cook briefly – about 1-2 minutes, depending upon the temperature on your skillet. Check the bottom every so often and flip with a spatula once a few brown spots appear on the side in contact with the skillet and cook another minute.
As they are cooked, stack them either covered with a tea towel or inside one of those nice tortilla warmers you can get in many grocery stores.
Also, try our wheat tortillas.