Homemade Tortillas

I tried making tortillas before, unsuccessfully. I had great success with this one.  This recipe is modified from:  http://thecafesucrefarine.com/2013/08/best-ever-homemade-flour-tortillas/.

• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• ⅓ cup vegetable oil
• 1 cup warm water

Instructions

1. Combine all ingredients. Continue to mix for 1 minute or until dough is smooth.
2. Transfer from mixing bowl to a well-floured work surface. Divide dough in half, then in half again. Continue until you have 16 fairly equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding.
3. After rest period, heat a large pan over medium-high heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will get soggy.
4. Use a rolling pin to completely flatten the flattened dough, then fold over into a small square (this gives the tortilla a layer-like consistency). Roll out into a circle as best you can.
5. When pan is very hot, place one dough circle into pan and allow to cook about 1 minute or until bottom surface has a few pale brown spots. The uncooked surface will begin to show a few little bubbles. If tortilla is browning too fast, reduced heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on underside of tortillas, increase heat a bit. Flip to other side and cook for about 30 seconds. You want the tortilla to be soft but have a few small pale golden brown spots on surface. Remove from pan with tongs and stack in a covered container or zippered bag till all tortillas are cooked. This will keep them soft and pliable.