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Ingredients:
3
Cups All purpose Flour
1
tsp Salt
½
tsp Baking powder
1/3
C Veggie Oil
Instructions:
Mix
the flour, salt, and baking powder with a whisk. Add the canola oil and mix
with your fingers until all the oil is incorporated and the mixture looks like
fine crumbs. Add 1 cup of hot water and mix until a ball is formed. Cover with
plastic wrap and let the dough rest for about 5 minutes. (I have also
refrigerated it overnight).
Divide
the dough into 12 balls and roll out one at a time with a rolling pin until
very, very thin on a floured surface. Brush off excess flour. Cook on
a hot, ungreased griddle over
medium-high heat. Turn the tortilla when brown blisters form on the first side.
Let cook 10-15 seconds on other side. Stack the totillas and serve warm.
Autumn’s Tips: Make sure your
Tortillas are very thin!!! Preheat pan
until very hot while you Roll tortillas out. The cooking process will go very
fast, do not multi task during the cooking. They burn very easy. Did I mention
to make sure they are thin???
To
make flatbread for a quick pizza or
sandwhich make them a little thicker and cook in the same manner.
Tortillas
make great wraps and are awesome for fajitas!!!! See my Fajita Recipe and Taco Sauce Recipe!!!
P.S.
Do not attempt to make tortilla chips
with this recipe. To make tortilla chips you have to use corn flour. These are
not good for chips! (I made this mistake).
