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1
Use a fork to blend the flour, baking soda and vegetable oil together in a large mixing bowl.
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2
It will become pebbly.
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3
Dissolve the salt in the warm water, then pour the water into the bowl.
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4
Use the fork to work the mixture just until it becomes a soft dough.
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5
Form the dough into a ball and turn it out onto a lightly floured surface.
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6
Knead the dough for about 23 minutes to make it smooth and uniform.
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7
Return the dough to the bowl, cover it and let it rest for 30 minutes.
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8
Once it has rested, divide the dough into 12 equal pieces and roll them all into little balls about the size of golf balls.
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9
Use a floured rolling pin to roll each ball out into large, thin enough circles to be taco shells.
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10
If you have a tortilla press, press the balls of dough in it and then just roll each pressed disc out a little more to be the perfect size.
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11
Stack them with parchment paper in between until you are ready to cook them.
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12
Preheat an electric griddle to 375 degrees F or a nonstick skillet over medium high heat.
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13
Cook each formed tortilla for not even a minute on each side, just until they start to get golden with little brown spots.
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14
Once they are all cooked, you can seal and refrigerate them for a few days.
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15
Enjoy using them for tacos, fajitas, or wrap sandwiches!
