3 cups flour
2 teaspoons baking powder
¾ teaspoon salt
About 1 cup warm water
Stir together flour, baking powder and salt. Gradually stir
in enough warm water to form a crumbly dough; then work dough with your hands
until it holds together. Turn out onto a board and knead until smooth. Divide
into 12 pieces and shape each into a smooth ball. Cover lightly with plastic
film and let rest about 15 minutes.
For each tortilla, flatten one ball into a 4 or 5 inch
patty, then roll into about a 9 inch round, rolling from centre to edges. Turn
tortilla often, stretching dough as you carefully peel it off the board.
As each tortilla is shaped, place on preheated, dry, heavy
griddle or heavy wide frying pan over medium-high heat.
Almost immediately tiny blisters will appear. Turn tortilla
and start pressing a wide spatula directly on top of it. Press gently but
firmly. Blisters will form over most of the surface as you press. Turn again
and press until blisters turn a golden brown. Tortilla should remain soft. If
they brown to quickly, reduce heat.
Stack cooked tortillas inside a folded cloth towel within a
plastic bag; close bag and let tortillas steam and soften until ready to serve.
Keep unused tortillas in fridge or can be frozen.
Makes 1 dozen 23cm flour tortillas.
