Grocery List:

• 1 ½ – cups all-purpose flour
• a few tsps of extra flour for working with
• ½ – tsp sea salt
• ½ – tsp baking powder
• 2½ – TBSP olive oil
• ½ – cup warm water

Recipe:

1. Combine the flour, salt and baking powder, and mix to incorporate the powders together. Use the dough hook attachment on your stand mixer, or a bowl and wooden spoon.
2. Add in the olive oil, then water, and mix for about 1 minute or until a dough is formed. You may have to scrape the sides down if there is powder stuck.
3. Move the dough ball to a flour-dusted surface. Split into 6 equally sized balls. A food scale can be helpful here, but I just split in half and then into thirds.
4. Dust the balls with flour and let them sit for ~15 minutes.
5. After letting the dough sit, start rolling the balls out to about 10″ rounds, dust the roller and counter with flour to prevent sticking.
6. Cook over medium heat for 45-60 seconds, you’ll know when they are done if you left up an edge and see a few golden brown spots forming. Then flip to cook the other side for 15-20 seconds.
7. Repeat the rolling and cooking process for the rest of the dough and serve warm.
   • Notes:
     • I prefer extra virgin olive oil, but any mildly flavored cooking oil will do. The warm brown color in my tortillas is from the olive oil. If you prefer a lighter colored tortilla, experiment with different oils.
     • I use our largest cast iron pan to cook these and haven’t needed to add oil, the tortillas haven’t stuck yet *knocks on wood*
     • I’ve also used baking soda instead of baking powder and it works as well.
     • This recipe doubles easily.