Flour Tortillas

• 2 ½ cups all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon baking powder
• 3 Tablespoons vegetable oil
• 1½ cups hot water (I use hot tap water - about 125-130° F)

1. Combine flour, salt, & baking powder in a bowl.
2. Stir in the oil with a spoon until well distributed.
3. Stir in hot water.
4. Transfer to a flat surface and knead for about 30 seconds until it forms a smooth ball.
5. Start preheating a frying pan to medium-high.
6. Cut dough into 8 equal pieces.
7. Form each piece into a smooth ball.
8. Roll each ball out super thin. Try to use very little or no flour as this helps the dough stick to the counter a bit so it's easier to roll thin.
9. Place each one in the hot pan and cook about a minute, turning once. You can press down any large bubbles.
10. Place immediately under a clean kitchen towel.
11. Once they cool, keep refrigerated in airtight Ziploc bag.

Note: To make whole wheat tortillas, I use 1 cup whole wheat pastry flour with 1½ cup all-purpose flour.