Soft Tortillas

Quantity: 10 medium size

Method

Add the flour, salt and baking powder to a bowl and stir to combine.

Add the softened butter and water and mix  ingredients come together into a dough.

Knead the dough for about 5 minutes, adjusting the flour or water as necessary to achieve a soft, smooth dough that clears the sides of the bowl but still sticks to the bottom.

Dump the dough out onto a work surface and divide it into 10 balls of dough. Cover the balls of dough with plastic wrap and let rest on the counter for 30 minutes to 1 hour.

Heat a large non-stick or seasoned cast iron frying pan over medium-high heat until very hot. If you sprinkle a drop of water into the pan the water should sizzle and “skip” across the surface of the pan, evaporating completely in a matter of seconds. (You can also use a griddle, turned to high heat.)

Remove one ball of dough from beneath the plastic wrap and use a rolling pin to roll it into a thick disk, about 6 inches in diameter. Roll between 2 pieces of greaseproof paper.

Lift the rolled out tortilla and place it in the center of the hot pan. Let the tortilla cook on one side until brown spots begin to form here and there on the surface of the tortilla that’s touching the pan, about 20 seconds. Use a spatula to flip the tortilla to the other side and cook until a few brown spots appear on the other side, about 10-20 seconds. Use the spatula to remove the tortilla from the pan to cool on a wire rack. Repeat with the remaining balls of dough.