Tortilla

1. Mix Dry Ingredients
   In a large bowl, whisk together 180 g (1½ cups) all-purpose flour, ½ tsp salt, and ½ tsp baking powder.
2. Add the Oil
   Stir in 3 tbsp (45 ml) olive oil until the mixture resembles coarse crumbs.
3. Add the Water
   Gradually pour in 120 ml (½ cup) warm water and mix until a sticky dough forms.
4. Knead
   Turn out onto a lightly floured surface and knead for 5 minutes until smooth and elastic.
5. Rest
   Cover with a damp cloth and let rest for 15 minutes.
6. Divide and Roll
   Divide dough into 8 equal pieces. Roll each into a very thin circle about 20–22 cm (8 inches).
7. Cook
   Heat a dry skillet over medium-high heat. Cook each tortilla for 1–2 minutes per side until brown spots appear and the tortilla puffs slightly.
8. Keep Warm
   Stack cooked tortillas and cover with a clean kitchen towel while you cook the rest.

Notes:

• The 15-minute rest is important — it relaxes the gluten and makes the dough much easier to roll thin without springing back.
• Roll as thin as possible — this is what gives soft, pliable tortillas rather than thick, bread-like ones.

Storage:

• Cool completely before stacking. Store in an airtight bag or container at room temperature for 2–3 days, or in the fridge for up to 1 week.
• Freeze with parchment between each tortilla for up to 3 months.

Tips:

• Warm cold tortillas in a dry skillet for 20–30 seconds per side or directly over a low gas flame for a light char.
• If the dough tears when rolling, let it rest a few more minutes before trying again.