Baking powder does the lift, so there is nothing to feed and nothing to plan ahead for. Rolled thin and cooked dry in a hot skillet until they puff and blister. These back the taco and fajita nights on the dinner planner.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 240 g | About 2 cups |
| Baking powder | 4 g | About 1 tsp |
| Salt | 4 g | About 3/4 tsp |
| Olive oil | 39 g | About 3 tbsp |
| Warm water | 170 g | About 3/4 cup |
Method
1Mix the dry (3 min)
Whisk the flour, baking powder, and salt in a bowl. Drizzle in the olive oil and rub it in with your fingers until the mixture looks crumbly.
2Bring it together (5 min)
Stir in the warm water a little at a time until a shaggy dough forms, then knead on the counter 2–3 minutes until smooth. Cover and rest 15 minutes.
3Divide and roll (10 min)
Divide into 8 balls. On a floured counter, roll each into a thin 8-inch round.
4Cook (8 min)
Heat a dry skillet over medium-high. Cook each tortilla about 45 seconds a side, until puffed with golden spots. Stack under a towel to keep them soft.
Compared to
The published recipes I studied when writing mine down. Respect to the bakers who came first.
