- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ⅓ cup vegetable oil
- ½ teaspoon garlic powder
- Pinch of smoked paprika
- 1 cup warm water
In a bowl, combine flour, salt, paprika, and baking powder by hand. Add oil and water and continue to mix until the mixture comes together and begins to form a ball. Continue to work the dough until smooth.
Transfer the dough to a well-floured work surface. Divide dough in half, then in half again. Continue until you have 16 equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding.
After resting, heat a large pan over medium-high heat. Use a rolling pin to roll each dough piece into a rough circle, about 6 to7 inches in diameter, keeping your work surface and rolling pin lightly floured. Avoid stacking uncooked tortillas on top of each other, which will make them soggy.
Preheat a cast iron skillet over high heat. When pan is very hot, place one tortilla into the pan and allow to cook about 1 minute or until bottom surface has a few pale brown spots. The uncooked surface will begin to show a few little bubbles. If tortilla is browning too fast, reduce the heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on the underside of the tortilla, increase the heat a bit. Flip over and cook for about 30 more seconds. You want the tortilla to be soft but have a few small pale golden brown spots on its surface. Remove from pan with tongs and stack in a covered container or zippered bag until all tortillas are cooked; this will keep them soft and pliable.
Wipe out the pan in between tortillas if flour starts to accumulate.
The tortillas will keep well stored in an airtight container at room temperature for 24 hours or can be frozen. To freeze, separate tortillas with parchment or wax paper and store in a zip-top bag.