Ingredients
- 4 Cups All Purpose Flour
- 1 1/2 tsps. slat
- 1 2/3 cups very hot water
- 1/4 cup vegetable oil
Directions
- In a large bowl, whisk flour and salt
- Add the water and vegetable oil, using your hands or spatula, mix together the dough until it is a cohesive ball. If the ball is too sticky, add more flour 1 tbsp. at a time. The dough should be soft, and playdoh like texture not sticky.
- Sprinkle some flour on your work surface. Transfer the dough onto your work surface. Knead it 10 – 12 times until it becomes smooth all over.
- Divide the dough into 12 equal balls. Then flatten each ball into the shape of a hockey puck. Flour on both sides, and place a towel over them to sit for about 5 minutes.
- Heat a large nonstick sauté pan over medium high heat.
- Roll out one piece of dough into an 8″ circle then transfer to the pan. Start in the center and go all the way to the edge. Cook the tortilla for 1 – 2 minutes, then flip and cook for an additional 30 seconds. You want golden brown spots on both sides. Transfer the tortilla from the pan into a towel and cover while rolling out and cooking the remaining balls.
I used a 8″ bowl to make some of the circles. You can store these in a air tight container for a few days, or freeze them in a freezer bag for 3 weeks. To reheat, place on a pan like you originally cooked them until warm, or place in a damp paper towel and microwave for 30 seconds.