April 30, 2009

Flour Tortillas

3 C flour
1 T {or so} salt
1 T [or so} baking powder
2 T {golf ball sized} soft butter
1/4 C oil {I prefer olive oil and regular oil mix}
1 C warm water

Mix all dry ingredients together. Cut in the butter so that it's thorougly mixed. Add oil and mix well {flour mixture should be a little clumpy at this point}. Add water mix thorougly into dough. Knead thoroughly and let rest for 10 minutes. Divide dough into golf ball size pieces and roll out as thin as desired. Cook on medium to high heat on a cast iron griddle {crepe or other flat pan will work if necessary}. Flip when tortilla begins to bubble {10 - 20 seconds}. Remove soon after flipping. Stack on top of each other and cover with towel to keep moist.

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