Ingredients
300 grams white flour
200 grams whole wheat flour
1 tablespoon salt
1/2 tablespoon baking powder
1/2 cup vegetable oil
1 cup water
Method
Sources
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dataset
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Gathered
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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 the white flour, whole wheat flour, salt, and baking powder in a large bowl. Heat the vegetable oil and water until they are warm, using separate containers for each one. Add the vegetable oil to the flour and knead. Slowly add the water to the flour and keep kneading until the dough has a smooth texture. Make 20 dough balls with your hands, and then flatten each ball as much as you can using a rolling pin. Heat a frying pan/griddle on medium-high flame, and grill the tortillas until they toast on each side. Let them cool off for 10 minutes and serve. You can also store them in any sealed container or ziplock bag for up to 1 month in the freezer.