Flour Tortillas

These of course go really well with Refried Beans, Ensalada de Col, Red Rice, Chocolate Chilli, or Black Bean Chilli, sour cream, cheese and, oh, anything else that would make a good burrito or enchilada. You can make the dough well in advance and refrigerate before you're ready to use it. 

3⅓ cups (460g) white flour 

1 tsp salt

1 tsp baking powder

⅓ cup (67g) neutral vegetable oil or lard

Up to 1 cup warm water

1. Combine the dry ingredients, then make a well in the center and add the oil and up to ¾ of the water. Stir well until all dry ingredients are incorporated and the dough begins to come together to form a shaggy ball. Add some more water if it seems like it isn't sticking together.
2. Turn dough out onto a lightly floured work surface and knead for 1 to 2 minutes or until the dough is nice and smooth. 
3. Divide into 16 equal portions (about 50gr) and form each piece into a ball. Cover with a clean kitchen towel and allow to rest for at least 15 minutes (or as much as 2 hours).
4. When ready to cook the dough, heat a large pan over medium heat. 
5. On a floured surface roll each dough piece into a rough circle, about 7 to 8" inches in diameter (don’t stack uncooked tortillas on top of each other or they will stick together).
6. When the pan is hot, place one dough circle into the pan and allow to cook 45 seconds to 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. If browning too fast, reduce the heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on the underside of tortillas, increase the heat a bit. Flip to other side and cook for 15-20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface. Sometimes they will puff up, don't worry, they'll be delicious.
7. Cover with a towel and keep warm until ready to serve. Easily saved and re-heated on a dry pan until soft again.