In the bowl of a stand mixer with a dough hook attached, mix together dry ingredients (the first 4 ingredients) well. Add the water and oil. Mix on medium until it comes together then mix for 1 minute. If it isn’t coming together you can add water a teaspoon at a time until it does. Tip the dough out and knead it into a smooth ball.
Cut the dough into 4 pieces then cut each quarter into 4 pieces to give a total of 16 pieces. Roll into balls. Heat a non-stick pan over high heat. On a lightly floured surface, start rolling out the rounds into thin tortillas about 20cm (8 inches) round. Place the first one in the pan and leave it for about 45 seconds. As soon as bubbles start to appear, flip it over and cook for 45 seconds on the other side. Continue with the rest. While one cooks, roll the next one out. Don't cook for too long or you'll end up with crispy tortillas.
Keep cooked tortillas warm on a plate covered with a clean tea towel. If you want to freeze some, allow them to cool before laying them in a plastic zip-lock bag (no need to put anything in between them) and then throw in the freezer.
I use a standard Australian 20ml tablespoon
Author: Marie Roffey
Course: Breakfast, Brunch, Dinner, Lunch, Side Dish, Snack
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