2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vegetable oil
3/4 cup warm water
1. Mix together the flour, baking powder, salt and oil. Slowly add the warm water. Stir until a loose, sticky ball is formed.
2. Knead for 2 minutes on a floured surface. Place dough in a bowl and cover with a damp cloth for 20 minutes.
3. After the dough has rested, separate into 8 balls, place them onto a plate (make sure they aren't touching) and cover them with a damp cloth again for 10 minutes.
4. One at a time, place the dough balls on a floured surface and pat them into a 4" circle, and then roll with a rolling pin from the center-out, until it's about 8" in diameter.
5. In a dry iron skillet heated on high, cook the tortillas about 30 seconds on each side (or when you start seeing bubbles form). Keep covered until ready to eat, and can be re-heated on the skillet.
Source of recipe: This recipe was adapted from the The Border Cookbook by Cherly Alters.