Instructions

• Whisk flour, salt, baking powder in a bowl. Add fat, and warm water (chopsticks are great for mixing doughs, btw). Once “shaggily” incorporated, knead with your hands in the bowl or on your work surface, 1-2 mins. Dough should be smooth and supple, add a few more drops of water if needed.

• Once dough ball is formed, divide into quarters, then quarters again- yielding 16 pieces. Cover with plastic and let rest for 15- 30 minutes.

• Fun part- with your hands, work one piece at a time into a circular shape. Use a rolling pin (small one if ya got one), and roll out, quarter turn, again, turn, all the way around. These will not be uniform, but they will be delicious. I hang mine on the edge of my table until I have enough to start cooking.

• Cook time- If you have flat top at your house, that’s amazing, if not..a couple of sauté pans will do the trick. Heat over med heat, and cook tortillas about 45 seconds to a minute on the first side and and about 20-30 seconds on the second side.

• Stack as you remove them from the heat and wrap with a dish towel. The residual heat and steam will help soften any that have crisped a little.

• Eat straight with sauces, use as tacos, or wrap up and save for another day. They freeze wonderfully and will stay fresh in the fridge for about a week. Seriously delicious.