Flour Tortilla

Ingredients:

3 1/2 cups flour

4 teaspoon baking powder

1 tablespoon coconut oil + more for stretching

Pinch salt

1 cup warm water + more just incase

Instructions:

1. Sift flour, baking powder and salt.

2. Add 1 tablespoon coconut oil (or shortening) and incorporate properly until it has a crumbly texture (trust me, this helps)

3. Mix in 1 cup water and start kneading, you'll need to add a little more water as you go. Add and knead until you get a soft dough, NOT sticky! IF it does get sticky, add a little more flour but try not to over knead.

4. Form golf sized balls (as seen pictured below).

5. Leave to rest for atleast 15 minutes (give the gluten time to merge to make softer tortillas)

6. Put your comal to start getting hot. In the meantime, get 2 pieces of foil and grease it with the additional oil left and start stretching tortillas. I find it easier to start stretching the dough like disks in my hand before I start stretching on the foil.

7. To check if the comal is hot enough, I usually splash some water on it. If it sizzles then it's ready to go!

8. Place stretched dough on the comal and watch the magic work. You should see the dough start cooking and rising in between the comal and foil. I like to leave it until the tortilla gets a little brown and fluffs up then I take off the foil and turn them. BE CAREFUL you burn your fingers!

Repeat the process and stack them up to keep them warm.

Enjoy with some beans or sautéed vegetables.