Six-inch flour tortillas
Ingredients:
- 300 grams all-purpose flour (2.5 cups)
- 6 grams salt (1 teaspoon)
- 5 grams baking powder (1 teaspoon)
- 45 grams vegetable oil (1/4 cup) can also use room temperature butter—same weight as oil
- 170 grams warm water (3/4 cup)
Directions:
Combine flour, salt, and baking powder in a medium bowl.
Add vegetable oil or butter and mix until you get a crumbly texture.
Add water and stir until your dough comes together. Knead on a floured surface for five minutes. You should end up with a fairly smooth and lightly sticky dough.
Divide into 8 to 10 even portions and let rest covered by a clean kitchen towel for 10 minutes. If you want to be precise, I shoot for between 50 and 55 grams for each portion to create a six-inch tortilla.
Roll out each dough portion until very thin. If you have adequate counter space, I find it works best to roll out the first one as thin as you can get it and then start on the second one. When you feel that you've rolled the second one thin enough, go back to the first and roll it a little bit more. When you give it time to rest between rollings, that lets the dough loosen up a little bit more.
Cook each flatbread on a dry griddle or large skillet over medium heat. Flipping after about 3 minutes per side.
When each tortilla is done, place them inside a clean, folded-over kitchen towel. This allows the tortilla time to steam, making it softer.
Notes:
If you are using these later in the day or the next day after you cooked them, you can heat them up in the microwave for 20 seconds or so, wrapped in a lightly damp paper towel on a plate.