Thick-Style Flour Tortillas

Recipe View 2 mins In a large bowl, whisk together the flour, baking powder, and salt. (2 minutes)

Recipe View 5 mins In a separate bowl, combine the warm water and canola oil. Gradually add the wet ingredients to the dry ingredients, mixing with a fork until a shaggy dough forms. If the dough seems too dry, add water, 1 tablespoon at a time, until it comes together. (5 minutes)

Recipe View 8 mins Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 3-4 minutes. Divide the dough into 14 equal portions. Form each portion into a smooth ball. (8 minutes)

Recipe View 15 mins Place the dough balls back into the bowl, cover with a clean kitchen towel, and let rest for at least 10-15 minutes. This allows the gluten to relax, making the tortillas easier to roll out. (15 minutes)

Recipe View 20 mins On a lightly floured surface, use a rolling pin to roll out one dough ball into an 8-inch circle. Repeat with the remaining dough balls, stacking the rolled-out tortillas between sheets of parchment paper to prevent sticking. (20 minutes)

Recipe View 2 mins Heat an ungreased cast iron griddle or skillet over medium-high heat until hot. Place one tortilla on the hot surface and cook for about 1 minute per side, or until golden brown spots appear. (2 minutes)

Recipe View 20 mins Transfer the cooked tortilla to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining tortillas, stacking them under the towel. (20 minutes)