Ingredients
1 cup whole wheat flour
2 tablespoons oil
1/8 teaspoon salt
1/4 teaspoon baking powder
1/3 cup warm water
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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Cast iron press for corn tortillas, flatbreads
Lightweight aluminum tortilla press — easier to handle than cast iron
Insulated warmer keeps tortillas hot through the meal
Adjustable stand — hold cookbook or tablet at eye level while cooking
Standard Malabar black peppercorns — everyday grinding pepper
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Cast iron press for corn tortillas, flatbreads
Lightweight aluminum tortilla press — easier to handle than cast iron
Insulated warmer keeps tortillas hot through the meal
Adjustable stand — hold cookbook or tablet at eye level while cooking
Standard Malabar black peppercorns — everyday grinding pepper
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Mix flour, salt, and baking powder with your hand. Work oil into the flour mixture until crumbly (I use my hands, it's more fun!). Add warm water and let rest 5 minutes. Take a small portion and pat it in a ball. Roll flat like pie crust on a cutting board. On a VERY hot pan, cook until bubbles form. Flip and cook until raised bubbles are dark brown. These will cook very fast. It takes some practice to get your technique in time with rolling, cooking, flipping, rolling, cooking -- :) Watch for burning! Note: Yield depends on the size you make your tortillas.