Recipe by Graciela Gallegos
1 kg. of flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/4 C oil
2 C water
Mix all of the ingredients together in one bowl. Knead the dough until it feels like
clay. Pull off pieces of dough that are about the size of an egg. Form each piece
into a ball. Flatten the ball in your hands into a thick disc about two inches across.
Once all the discs are made, pile them back into your bowl. Lay a towel across the
top of the bowl and let them rest for approximately 10 minutes.
Heat up your cooking surface. Tortillas are best cooked on a wooden stove with a
cast-iron flat top. If this is not an option, a griddle will suffice. Make sure your
surface is hot.
After ten minutes has passed, roll out the first disc on a countertop or other flat
surface using a small rolling pin. After each roll, flip the tortilla over to roll
on the opposite side. This will help the tortilla’s shape to stretch. Continuing
rolling and flipping until the disc is very thin and about 9-10 inches in diameter.
Immediately place that disc on your stove. Allow it to cook for about 45 seconds on
the first side or until the tortilla releases. Flip to cook the other side and press out
and bubbles on the first side with a spatula or hamburger press. After about 30
seconds, flip again and press any bubbles on the second side.
Continue to quickly flip and press bubbles for about 30-45 seconds.
Remove the tortilla from the stove and spread with butter. Begin rolling out your next disc.