Delicious Home Made Flour Tortillas

Main ingredients (not the wine) Were making about 40, 6 inch-sized tortillas for dinner for six, so cut all measurements accordingly for the number you want to try.

6 cups of flour. Make a crater in the middle of the flour and add: 2 tablespoons of baking powder; 1 tablespoons of salt; cup vegetable oil; 1 cup warm water (to start). Start mixing by hand

Add warm water as needed Keep mixing by hand. For this amount of mix we ended up adding about 2 cups of water.

Mix for consistency Mix until good homogeneous ball sort of like bread dough or clay.

Bowl is spotless Place the mix on flat surface.

Knead by hand Roll and knead until thoroughly mixed and consistent. Really hard on the hands

Finished

Pinch ball up through thumb and index finger Pinch from different parts of the ball of dough. When surface is used, knead again and pinch the rest until gone.

Flatten the Balls Flatten slightly to about 3 inch diameter for rolling

Start rolling with the rolling pin Tortilla ends up about 7-8 inches diameter. If things get a little sticky add a dusting of flour to the roller or board.

Ready to cook The placa or pan should already be very hot

The Placa You can use a pan also. The first two or three are to get the temperature right for the rest of the batch.

Perfect Tortillas start to bubble on the up side and the bottom browns a bit then flip like a pancake.

Start the pile Wrap the pile in the towel to maintain heat and moisture. This is a lot or work and you may have to experiment a couple of times. BUT when using regular, flat store-bought tortillas, we may use half as many for dinner, with these there was not one left after dinner!