Ingredients

• 2 cups (250g) all-purpose flour (or 1½ cups all-purpose + ½ cup whole wheat for nutty depth)
• ¾ tsp salt
• 1 tsp baking powder (for lift and tenderness)
• 3 tbsp neutral oil or lard (vegetable, avocado, or rendered bacon fat for flavor)
• ¾ cup (180ml) warm water

Instructions

In a bowl, whisk flour, salt, and baking powder. Stir in oil until crumbly.
Add warm water; mix until a shaggy dough forms. Knead 3–4 min on floured surface until smooth and elastic.
Divide into 8 equal balls. Cover with damp towel; rest 20 min (gluten relaxes = softer tortillas!).
Roll each ball into a 7–8″ thin circle (rotate often to prevent sticking).
Heat dry cast-iron skillet or griddle over medium-high. Cook each tortilla 30–45 sec per side—until puffed and golden-blotched.
Stack cooked tortillas in a clean kitchen towel to steam and stay soft.
💡 Storage: Keep in airtight bag up to 3 days at room temp, or freeze for 1 month. Reheat in dry skillet or microwave wrapped in damp paper towel.