Ingredients
1 cup white flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
4 tablespoons canola oil
2/3 cup water
Method
Sources
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dataset
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Gathered
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Gathered
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Clean, direct heat — universal hot spice for any cuisine
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
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Clean, direct heat — universal hot spice for any cuisine
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
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Combine flours, baking powder, and salt. Stir in the oil and water all at once, using mixer or a fork, and toss quickly. When dough can be gathered into a soft mass, turn onto floured surface and knead a few times. Form 8 balls of dough, dredge in flour, and store in a plastic bag to prevent drying until ready to be used. Flatten first ball of dough into a disk. Roll out dough on floured surface until 7 inches or larger with even strokes that do not reach to the edge, turning over frequently. Place tortilla in ungreased, frying pan that has been preheated to medium-high heat. Cook 30-40 seconds on one side, turn over with spatula and cook 30-40 seconds on other side., First side should be pale and sprinkled with brown spots and the other side will be blotched. Repeat process with other balls of dough. Stack tortillas on a plate as they are cooked and cover them with a dish towel, which will keep them soft.