Homemade Tortillas

INGREDIENTS

• 350g flour

• 7g salt

• 8g baking powder

• 85g butter

• 120g warm water

INSTRUCTIONS

Using the bowl of a stand mixer, combine flour, salt and baking powder. Using hands to mix. Once combined, form a well in the center of the mixture and add in butter and water. Then, using a dough hook, mix the dough on low, then increasing to medium for about 1 minute. Decrease speed to low and mix for another minute or until the dough is smooth. Transfer the dough to a floured work surface and divide into 16 equal portions. I like to weigh mine on a kitchen scale for a more accurate size. Form each piece of dough into a ball and then flatten with your hand. Cover all flattened pieces under a kitchen towel for 30 minutes or up to 2 hours. After the dough has rested, heat up a large skillet over medium heat. Roll a piece of dough into a roughly shaped circle, about 6 inches in diameter. Then place onto hot skillet and cook for about 30 seconds or 1 minute on each side. Bubbles will begin to form in the dough and that will be the sign to flip it. Adjust the heat to higher if not seeing bubbles or adjust the heat to lower if the tortillas are cooking quickly and burning. While each tortilla is cooking, I like to roll out the next one. Alternatively, each tortilla can be rolled out in advance to have ready. Simply stack each rolled out tortilla using parchment or wax paper to separate. After tortilla is cooked on both sides, remove it from the pan and stack in a covered container (I like to use a pot). This part is crucial for keeping the tortillas soft. Serve warm, or allow to cool and store in a gallon sized zip sealed bag for later use. When ready to use, place a slightly damp paper towel in the bottom of a microwave safe container that is big enough to fit tortillas. Microwave for 30 seconds or until warm.

Note: Oil can be substituted for butter in this recipe.