¾ tsp salt
2 tsp baking powder
about 1 cup warm water
Stir
together flour, baking powder and salt.
Gradually stir in enough warm water to form a crumbly dough; then work
dough with your hands until it holds together.
Turn out onto a board and knead until smooth. Divide into 12 pieces and shape each piece
into a smooth ball. Cover lightly with
plastic film and let rest about 15 minutes.
For each tortilla, flatten one ball into a 4 or 5 inch patty, then roll
into about a 9 inch round, rolling from center to edges. Turn tortilla often, stretching dough as you
carefully peel it off board. As each
tortilla is shaped, place on preheated, dry, heavy griddle or heavy wide frying
pan over medium high heat. On a preheated
electric griddle set at medium high heat or about 375º. Almost immediately, tiny blisters should
appear. Turn tortilla and immediately
start pressing a wide spatula directly on top of it‑press gently but firmly all
over the top. Blisters will form over
most of surface as you press. Turn
tortilla and press all over other side until blisters turn a golden brown;
tortilla should remain soft. If tortilla
stick or brown too quickly, reduce heat.
Stack tortillas as cooked inside a folded cloth towel within a
plastic bag; close bag and let tortillas steam and soften until all are cooked. Serve tortillas as soon as they are soft; or
cool, remove from bag, wrap in foil, and refrigerate or freeze. Makes 1 dozen 9 inch tortillas.
