Ingredients
500 gr AP flour
290 gr water
50 gr extra virgin olive oil
12 gr salt
8 gr baking powder
Tools
Bowl
Scale
Rolling pin
Pan
Directions
Step 1
In a bowl, mix flour, salt and baking powder.
500 gr AP flour
12 gr salt
8 gr baking powder
Step 2
Add the olive oil and work it through your hands to create a sandy texture.
50 gr extra virgin olive oil
Step 3
Add the warm water and mix until you get an homogenous dough.
290 gr water
Step 4
Transfer the dough to a working surface and knead for 6-8 minutes or until the dough is elastic and smooth.
Step 5
Round into a tight ball and let it rest, covered with a towel, for about 10-15 min.
Step 6
Divide the dough into 30-35 gr pieces.
Step 7
Round each piece into a tight ball and let it rest for additional 10 min.
Step 8
Flour your working surface and roll out each ball to a thin round sheet (using a rolling pin). Roll as thin as you can.
Step 9
Bake the tortillas on a super hot pan until it blisters, then flip and bake for another 10-15 sec.
Step 10
In between baking sessions, keep the tortillas covered with a towel. It will keep them warm and soft.
Step 11
YASSS!
