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1
Mix together dry ingredients.
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2
Whisk together oil and water; pour into the dry ingredients.
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3
Mixing with a fork, and then your hands, work batter into a pliable dough.
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4
Add additional flour or water if needed.
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5
Break off pieces of dough and roll into small balls (golf ball size).
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6
Place one ball between two sheets of plastic wrap; flatten into a circle with the palm of your hand.
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7
Then, with a rolling pin, roll out into a thin tortilla.
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8
Heat a cast-iron skillet or nonstick griddle over high heat.
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9
Lightly oil the skillet.
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10
Gently remove the top wrap from tortilla and flip the tortilla onto the palm of your hand.
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11
Remove the bottom wrap and drop the tortilla into the hot skillet (reuse the plastic wrap for remaining tortillas).
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12
While first tortilla is cooking, flatten another one and get it ready to fry.
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13
Flip tortilla in skillet after 20 to 30 seconds and cook on the other side, until lightly browned on both sides.
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14
Adjust the heat to brown quickly and not dry out the tortillas.
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15
Remove cooked tortilla; place it on a paper towel.
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16
Continue with the remaining tortillas, stacking the cooked tortillas on top of each other.
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17
They will stay warm and pliable.
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18
Use immediately, or refrigerate and use within a couple of days, or freeze.
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19
Warm slightly to make them soft and pliable again.
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20
Note: Do not use potato starch; it's different from potato flour.
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21
Also, before using the rolling pin, you can use a tortilla press instead of your hands to help create a more uniformly round tortilla, but hands work just fine too.
