Flour tortilla wrap
- 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)
- 170 grams warm water (3/4 cup)
Combine flour salt and baking powder in a medium bowl.
Add the vegetable oil and mix until you get a crumbly texture.
Add water and mix until your dough comes together. Knead on a floured surface for five minutes. You should end up with a fairly smooth dough.
Divide into 4 large even portions and let rest for 10 minutes.
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 on a griddle or large skillet over medium high heat. Flipping after about 3 minutes per side.
When each tortilla is done, place it inside of a folded over towel. This allows the tortilla time to steam itself making it softer.
If you are using these later in the day or the next day after you cooked them, you should heat them up in the microwave wrapped in a damp paper towel on a plate.