Tortillas

Makes 4 to 6 wraps.

Ingredients

• Flour (112 grams)
• Salt (1/4th teaspoon)
• Baking Powder (1/4th teaspoon)
• Garlic Powder (1 or 2 teaspoons)
• Oregano (1 teaspoon)
• Olive Oil (12 ml)
• Water (lukewarm, 72 ml)

Preparation

• Mix all ingredients together into a rough dough and knead until smooth and cohesive. Should not take more than a few minutes tops.
• Divide the dough into 4 to 6 balls and let rest (covered by a kitchen towel) for about 15 minutes, up to an hour.
• Roll the dough out until it's thin. The goal is for it to be quite thin, but not so thin as to be transluscent. If the dough is too thin, the tortillas will crack; if it's too thick, they'll taste doughy.
• Preheat a pan until it's hot. Fry the tortillas in a dry pan without oil. Flip when brown spots begin to appear on one side. This'll probably go pretty quick.

Tips

• Yes preheating the pan is necessary. You want that thing HOT.
• These tortillas don't really keep well; it's best to use them immediately. Otherwise, keep them sealed in a tupperware container for 1-2 days. If they've gone a bit dry, they can be made supple again by warming them up in the microwave.