Ingredients
Method
- Combine flour, salt and baking powder.
- Next, add the water and oil to the bowl.
- Grab your whisk and stir it all together.
- Your dough should be nice and smooth.
- Now, knead the dough on a lightly floured surface for 1-2 minutes. It’s just a matter of moving the dough back and forth with your hands.
- Next, divide the dough into 14 balls.
- Grab your iron skillet and drizzle just a little bit of oil to coat the pan. It’s the same as if you were making pancakes.
- Meanwhile, roll your dough balls with a rolling pin on a lightly floured surface into 8” circles. If you have a tortilla press, those work great!
- Cook each tortilla for 30 seconds on each side. You might see some bubbles or black marks and that is completely normal. It just makes these tortillas extra yummy!
Notes
1. If using Einkorn all-purpose flour, your tortillas will be lighter in color. The germ and the bran have been removed. I am milling my Einkorn flour, so my tortillas are darker.
2. You can easily double or triple the recipe and make a big batch.
3. These tortillas freeze easily. Just place wax paper in between each cooked tortilla and then store them in a gallon size ziplock bag.
4. I cook mainly in iron skillets. You are welcome to use any skillet of your choice.