- 2 cups flour
- 1/2 teas baking powder
- 1/2 teas salt
- 2 Tablespoons of butter/margarine (softened)
- 1/2 cup of warm water
Combine flour, baking powder, salt and butter in a medium bowl.
Gradually add water and mix until a smooth dough is formed. If the dough is too sticky, add a little more flour.
Roll dough into one and one-half inch balls. Set on a plate and cover. Let rest for ten minutes.
Flatten one ball at a time between two small plates and then roll out on lightly floured surface, into a six inch circle.
The flatter you roll the dough the more it will resemble soft tacos, thicker dough is more like a gordita.
Place the tortillas on a griddle and cook over a medium heat until the tortillas turn white, then flip and repeat.
I always double the recipe for my family! I would rather have leftovers than not enough! I heat the water in the teapot on the stove. Add the water very slowly as you mix, sometimes you need more or less than the recipe calls for. I have never used the 'plate method', I just smash with my hand & then use the rolling pin. I also do not have a griddle. I use a cast iron skillet as shown in the above picture.