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1
Stir together flour, baking powder and salt.
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2
Gradually stir in enough warm water to form a crumbly dough; then work dough with your hands until it holds together.
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3
Turn out onto a board and knead until smooth.
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4
Divide into 12 pieces and shape each into a smooth ball.
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5
Cover lightly with plastic film and let rest about 15 minutes.
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6
For each tortilla, flatten one ball into a 4 or 5-inch patty, then roll into a 9-inch round, rolling from center to edges.
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7
Turn tortilla often, stretching dough as you carefully peel it off board.
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8
Make sure these are paper thin, the thinner, the better!
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9
As each tortilla is shaped, place on preheated, dry, heavy griddle or heavy wide frying pan over medium-high heat.
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10
On a preheated electric griddle set at medium-high heat or about 375 degrees.
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11
Almost immediately, tiny blisters should appear.
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12
Turn tortilla and immediately start pressing a wide spatula directly on top of it-- press gently but firmly all over the top.
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13
Blisters will form over most of surface as you press.
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14
Turn tortilla and press all over other side until bilsters turn a golden brown; tortilla should remain soft.
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15
If tortillas stick or brown too quickly, reduce heat.
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16
Stack tortillas as cooked inside a folded cloth towel within a plastic bag; close bag and let tortillas steam and soften until all are cooked.
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17
Serve tortillas as soon as they are soft; or cool, remove from bag, wrap in foil, and refrigerate or freeze.
