Tortillas- source unknown
2 cups flour (I usually use AP, though I've thrown in some white wheat in a pinch)1/2-teaspoon salt
1/2 teaspoon baking powder
1/4 cup butter (let it warm up a bit towards room temp sometimes... sometimes I don't)
3/4 cup warm water
• Mix flour, salt, baking power and butter
• Crumble together until coarse
• Add 3/4 cup warm water, mix until sticky, remove sticky clumps, add more water to bowl if needed, repeat until all dough is sticky and combined into a big mound. (play around with water amounts... it'll depend on a lot of factors how much you need)
• Kneed sticky dough in hands or in mixer for 2 minutes, until smooth and elastic (I forgot this step last night... no big whoop)
• Break dough up into 8-10 golf ball sized balls
• Dampen cloth with warm water and let cloth sit on dough for 20 minutes (again, last night I was spacey-- I let it sit uncovered in the bowl before breaking into balls)
• Pre-heat flat pan to medium-high
• Flatten dough into discs, roll flat, place on heat, cook 8 seconds then flip, then cook 1-1 1/2 minutes until bubbles form, flip and press edges, move to tortilla warmer. (I treat them like Indian flatbread and press the edges while rotating while cooking. Probably don't have do, but it might help keep them flat and even)
