Recipe Courtesy Of: Café Sucre Farine
3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
⅓ cup extra virgin olive oil or vegetable oil
1 cup warm water
Combine flour, salt and baking powder. Using the dough hook, mix dry ingredients until well combined.
Add oil and water. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed. Continue to mix until dough is smooth.
Transfer dough to a lightly floured work surface. Divide into 16 equal portions. Turn each piece to coat with flour. Form each piece into a ball and flatten with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel and allow to rest for at least 15 minutes.
After the rest period, heat a large pan over medium heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured.
When the pan is hot, place one dough circle into the pan and allow to cook 45 seconds to 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. Flip to other side and cook for 15-20 seconds.
Remove from pan with tongs and stack in a covered container or zippered bag to keep the tortillas soft.