1 cup warm water
¼ cup olive oil
2-3 cups fresh flour (we mill our own for maximum nutrition/freshness – I usually use soft wheat or hard white, with a bit of barley)
1 tsp salt
¼ tsp baking powder
Add spice/garlic if desired – I use McCormick’s (Original, not Savory) All-Purpose Seasoning (This may now be called Perfect Pinch)
Put liquids in a bowl. Add dry ingredients to make soft dough (NOT stiff). Let rest (covered) 10 minutes. Shape into balls (probably about 12) about the size of a plum. (May roll in garlic/herb oil).
Cover and let rest 10 minutes. Meanwhile, preheat tortilla maker after wiping with a smidgen of oil.
(If you don’t have a tortilla maker, you can roll each out with a rolling pin and cook in a preheated skillet.)
Cook each about 30 seconds. I press till it steams, then open and let finish. Flip for good measure and let cook about 5 seconds. Put in a dishtowel while cooking the rest. Recipe may be doubled and frozen.
[For sweet tortillas: Add 2 Tbsp brown sugar or Sucanat and 2 tsp cinnamon. Serve with fruit/yogurt/pudding.]
From Everyday Cooking by Vicki Bentley
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