Ingredients
Method
Preparation
- In a large mixing bowl, combine 2 cups of all-purpose flour with 1/2 teaspoon of salt. Stir the dry ingredients until well blended.
- Add 3 tablespoons of vegetable oil, mixing with your hands or a spoon until the mixture resembles coarse crumbs.
- Gradually add 3/4 cup of warm water into the flour mixture. Combine until a soft dough forms. If the dough feels too sticky, sprinkle a little extra flour until it reaches the right consistency.
- Transfer the dough onto a floured surface and knead it for about 5 minutes until smooth and elastic.
- Cover the kneaded dough with a damp cloth or plastic wrap and let it rest for around 10-15 minutes.
Cooking
- After resting, divide the dough into 8 equal portions. Roll each portion into a ball, then flatten it into a round disc using a rolling pin or your hands.
- Heat a dry skillet over medium-high heat. Once hot, place one tortilla on the skillet and cook for about 30 seconds, or until bubbles form and it begins to brown.
- Flip the tortilla and cook for another 30 seconds. Repeat with the remaining tortillas.
- As you cook each tortilla, keep them warm in a clean kitchen towel or place them in a tortilla warmer.
Notes
To store, keep tortillas in an airtight container in the refrigerator for up to one week or freeze them for up to 3 months. Reheat in a dry skillet over low heat or microwave wrapped in a damp paper towel.