- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup water
- 3 tablespoons olive oil
- In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.
- Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle.
- In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep warm.Yield: 8 tortillas.
- Other fats work in place of olive oil. Traditionalists use lard, but shortening or coconut oil can be used as well. Just cut it into the flour before kneading.
- Relax springy, hard-to-roll dough by resting it a few more minutes.
- The key to making tender tortillas: Keep a keen eye on them and adjust cooking time or temp as needed. If they’re too crisp, reduce heat a notch, or stop cooking a few seconds earlier.