Directions

1. 1

   Thoroughly wash your hands with soap and warm water before beginning.

2. 2

   In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk together until evenly distributed.

3. 3

   Pour the vegetable oil into the flour mixture and stir with a fork or your fingers until the mixture resembles coarse breadcrumbs.

4. 4

   Begin adding the warm water gradually, starting with the full 1/2 cup. Add additional water one tablespoon at a time, mixing gently with your hands until a loose, crumbly dough begins to form.

5. 5

   Transfer the dough onto a lightly floured work surface. Knead the dough 6 to 8 times, folding it over itself gently, until it becomes smooth and slightly elastic.

6. 6

   Divide the dough into 10 equal portions and roll each into a ball.

7. 7

   Working with one ball at a time, use a rolling pin or your hands to flatten and stretch each ball into a thin circle approximately 8 inches in diameter.

8. 8

   Heat a 12-inch dry skillet (cast iron or nonstick works well) over medium-high heat until it is hot.

9. 9

   Place one tortilla into the hot skillet and cook for about 1 to 2 minutes, until light brown spots begin to appear on the bottom.

10. 10

    Flip the tortilla over carefully and cook the second side for about 1 minute, until it is also lightly browned and the tortilla is puffed and cooked through.

11. 11

    Remove the cooked tortilla from the skillet and place it on a plate or clean kitchen towel to keep warm. Repeat with the remaining dough balls.

12. 12

    Serve the tortillas warm, stacked in a tortilla warmer or wrapped in a clean cloth to retain softness.