- 1 ⅓ Cups + 1 Tbsp (196g) Flour Mix
- ½ Cups + 2 Tbsp (136g) Lukewarm Water
- 1 ½ Tbsp (18g) any Oil, like Olive or Sunflower
- 1 ⅛ tsp (4.5g) Baking Powder
- Kitchen mixer (with a Paddle attachment, aka Flat Beater, not the dough hook), Hand Mixer, or Spatula and mixing bowl Rolling Pin or Tortilla Press, Parchment paper, Frying Pan, Rubber Spatula and Spoon Scale (recommended) or Measuring Cups and Spoons
- Mix for 8 minutes until dough is smooth. Use Kitchen Aid Mixer, electric hand mixer on low speed or just mix with wooden spatula if you want a little workout.
- Pre-heat Frying Pan on medium/high heat
- Form dough into a little ball, about the size of a golf ball
- Dough is very sticky, so use Water for easy handling. It’s best to scoop the little ball with a tablespoon dipped in water
- Place in-between two layers of Parchment Paper, at least 8in in length or diameter
- Flatten with Tortilla Press or Rolling Pin, until completely thin, about ⅛in
- Place into frying pan and fry 90 seconds on each side. No oil needed, the parchment paper will peel off easily on its own when cooked
- Note: watch the heat, you may have to slightly increase if tortillas aren’t peeling off the parchment paper easily or decrease if the parchment paper and tortillas are getting burnt. Overall, it’s very easy to fine-tune and fun to make!
- Enjoy fresh right away or store in the fridge for up to 14 days. Heat up slightly in toaster or skillet if enjoying later.