Servings: 5 burrito sized tortillas
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp kosher salt
1-2 Tbsp flavor (chili powder, sun dried tomato paste etc), optional
1/4 cup liquid fat (vegetable oil or lard)
1 cup warm/hot water
+ In large bowl combine all the dry ingredients
+ Mix with a whisk
+ Add the fat and most of the water
+ Mix it with hands
+ Add more water as needed
+ We are looking for it to be just barely sticky, the tiniest amount of tactiness
+ Let the dough rest for at least 20 mintutes wrapped in plastic wrap
+ Kneed it for 5 minutes until it has a mild stretch to it
+ Divide into 5 even balls (if you have a scale then use it)
+ Heat non-non-stick skillet to medium high heat
+ Roll out a ball on floured surface with a rolling pin until it is about 8 inches across and 1/8 inch thick or use a tortilla press
+ Lay it in skillet and cook for 30-180 seconds depending on how hot the pan is
! For best results heat of pan should be hot enough that they bubble up within the first 30 seconds
+ Flip it and repeat
! These keep for about a week in the fridge


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