Directions
- 1Mix 1 ½ cups of all-purpose flour with one teaspoon of salt and ¼ cup of oil.
- 2Work the oil into the flour with your hands.
- 3Add boiling water, starting with ½ cup and adding more if needed. The dough should be soft and slightly sticky.
- 4Turn the dough out onto the counter and knead for 5 minutes until smooth and not sticky.
- 5Cover and let the dough rest for 15-20 minutes.
- 6Cut the dough into 8 pieces for 8-inch tortillas, 6 pieces for 10-inch, or 10 pieces for 6-inch tortillas.
- 7Form the dough pieces into tight balls and keep them covered.
- 8Roll out the tortillas one at a time using plenty of flour to prevent sticking. Use a ruler to ensure even size.
- 9Cook the tortillas on a dry skillet over medium-high heat for 20-30 seconds per side, or until lightly browned and bubbly.
- 10Transfer cooked tortillas to a towel to keep warm.
- 11Cool extra tortillas completely and store in a ziploc bag in the fridge.
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon salt
- 0.25 cup oil
- 0.5 cup boiling water
Equipment
bowlmeasuring cupsmeasuring spoonsrolling pindry skillettowelziploc bag
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