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38 minIn a large bowl, whisk together the flour, baking powder, and salt.
Add the warm water and mix with a spoon until a shaggy dough forms.
Knead on a lightly floured surface for 3 to until smooth and elastic. If it feels dry, add 1 tsp water at a time. If sticky, dust lightly with flour.
Cover with a towel and let rest for . This step is KEY. It relaxes the gluten so they roll thin without snapping back.
Divide into 8 equal balls for medium tortillas or 6 for large burrito size. Roll each ball very thin on a lightly floured surface. Aim for almost see through.
Heat a dry skillet over medium high heat. No oil. Cook each tortilla about 30 to 45 seconds per side. You’ll see bubbles form. Flip once light golden spots appear.
Stack and cover with a towel as they cook to keep them soft.
Do not overcook. That’s what makes them stiff. Keep them covered immediately after cooking. Steam = softness. If you want them ultra pliable for burritos, roll slightly thicker. Store in fridge up to 3 days or freeze with parchment between.
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