Best Ever Flour Tortillas

• Vegan

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Salt

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Liquids

  • 1 cup Water

Found on adashofsanity.com

Description

Ingredients

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

Directions

• In a large mixing bowl combine flour, salt and baking powder. Sift together, stir in vegetable oil. Stir together until it resembles coarse crumbs.
• Add warm water to the flour mixture. I heat up my water for 1 minute and 11 seconds and this seems to be the perfect temperature.
• Stir until combine.
• For tacos sized tortillas, use a cookie dough scooper and scoop dough into balls until dough is completely gone. Set the balls of dough on a floured surface.
• For burrito sized tortillas, use an ice cream scooper and scoop dough into balls until the dough is completely gone. Set the balls of dough on a floured surface.
• Cover the balls of dough with light dry kitchen towel and let them rest 20-30 minutes.
• (I wait sometimes up to an hour.)
• Flatten the dough balls into round flat ball and roll out with a rolling pin.
• Heat a large skillet over medium-high heat, until pan is hot. Then reduce heat to medium (a 4 on my stove).
• Set one tortilla in the pan, and cook until it starts to bubble on the side that is up, that tells you it is ready to flip.
• Flip the tortilla and cook on the other side for 30-45 seconds, or until a light golden brown. This can take longer if your pan is cooling.
• Repeat with remaining tortillas.
• I set my cooked tortillas on a clean kitchen towel and then once they are all cooked I wrap them in that towel until I am ready to serve. If I am not serving until the next day, once they all cool I will store in a gallon Ziplock bag.