In a medium sized mixing bowl combine flour, baking powder, and salt with a fork or a wooden spoon or spatula.
Make a well in the center and pour some warm water and your choice of neutral oil. Start combining until it reaches a shaggy dough like structure.
Transfer the dough to a lightly floured kitchen countertop. Knead lightly until your dough is smooth and soft.
Cover the dough with a soft and clean kitchen towel. Allow the dough to rest for at least 15-minutes at room temperature.
After 15-minutes remove the towel and bring back the dough to the lightly floured work surface. Use a knife to divide the dough into four equal parts. Now roll out one part into a long rope like dough with about 1-inch diameter. Now cut out equal sized blobs (they don't have to be perfectly sized).
Roll out each blob into a medium-sized 6 or 7 or 8-inch circles. You can also use a tortilla press. (they don't have to be perfectly round).
Heat a pan over medium heat. Place rolled out tortilla on the pan and allow one side to get brown for 45-seconds or 1-minute or until the uncooked side turns bubbly. (reduce the heat if you see it browning too quickly). Flip the tortilla to the other side and cook for 15-20 seconds. Your tortillas should be soft and pliable with few light brown spots.
Stack your tortillas in a container lined with parchment paper. Cover it instantly to keep them soft and pliable. Serve warm.
Corn Tortilla
In a medium sized mixing bowl combine masa harina and salt. Make a well in the center and slowly pour in warm water. Stir with a wooden spatula or a silicone spatula until it begins to form a dough.
Use your hands to knead the dough for at least 2-minutes until it is soft and smooth. If the dough feels too wet add some tablespoons of flour. If it feels too wet then add some tablespoons of warm water.
Cover the dough with a kitchen towel and allow your dough to rest at room temperature for 15 minutes.
Transfer the dough to a lightly floured work surface. Divide the dough into four equal portions. Now cut out small blobs from each portion. It should be a 2 tablespoon ball. Don't worry if it's not the perfect size.
Roll the dough on a lightly floured work surface. in a 6 or 7 or 8 or 9-inch circle. Don't worry if it's not a perfect circle.
Heat a medium pan over medium heat. Place the rolled tortilla in the pan. Cook one side for at least 45-seconds or until the uncooked side becomes bubbly. Flip over and cook the other side for 15-20 seconds or until it becomes light brown.
Once done, transfer to a container lined with parchment paper. Make sure it has a lid. Cover your container with a lid immediately to keep your tortillas soft. Repeat this with the remaining flour blob.
Once done, you can keep it in the ziplock bag for 24 hours at room temperature or serve immediately.
Notes
Storing Tortillas
Store them in an airtight container or a ziplock bag for 24 hours at room temperature. You can refrigerate them for 1 week. To Freeze tortillas separate them with parchment paper or wax paper. Then transfer them to a ziplock bag. And then you can freeze your tortillas.
Nutrition
Nutrition Facts
Homemade Tortilla Recipe
Amount Per Serving
Calories 574Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 1237mg54%
Potassium 169mg5%
Carbohydrates 121g40%
Fiber 4g17%
Sugar 1g1%
Protein 16g32%
Calcium 64mg6%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
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