Flour Tortillas

Source:
https://thecafesucrefarine.com/best-ever-homemade-flour-tortillas/


Ingredients 
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
⅓ cup vegetable oil (I used an olive oil mix)
1 cup warm water

Instructions

1. Combine flour, salt and baking powder in the bowl of a stand mixer. Using the dough hook, mix dry ingredients until well combined.

   
   
2. Add oil and water with mixer running at a medium speed. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.

   
   
3. Transfer dough to a well-floured work surface. Divide into 16 equal portions. Turn each piece to coat with flour. Form each piece into a ball and flatten with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel and allow to rest for at least 15 minutes (or as much as 2 hours) before proceeding.

   
   
4. After the rest period, heat a large pan over medium heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will get soggy.

   
   
5. When the pan is very hot, place one dough circle into the pan and allow to cook about 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. If 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 tortillas, increase the heat a bit. Flip to other side and cook for 15-20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface. 

   
   

   
   
6. Remove from pan with tongs and stack in a covered container or zippered bag to keep the tortillas soft. 
7. Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a microwave-safe container (with a cover) that will hold the stacked tortillas. Microwave uncovered for 15-30 seconds (start with 15) or until warm, then keep covered to hold heat while serving.

   
   
8. Store in an airtight container or zippered bag at room temperature for 24 hours or refrigerate for up to 1 week. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in the freezer.
   
   
   
   
   
   https://www.biggerbolderbaking.com/whole-wheat-tortillas/
   

   Author:  Gemma Stafford

   Servings:  10

   Ingredients

   • 2 1/2 cups (12 1/2oz/355g) whole wheat flour
   • 1 cup (5oz/142g) all-purpose flour 
   • 1 teaspoon baking powder 
   • 1 teaspoon salt 
   • 1/4 cup (2floz/57ml) vegetable oil (or any oil)
   • 1 1/4 cup (10oz/282ml) warm water

   Instructions

   • In your stand mixer bowl (or any other large bowl), mix the flours, baking powder and salt together. 
   • Next, add the oil into the dry ingredients and mix with your hands, rubbing the oil into the flour until the mixture is crumbly.
   • Start by adding 3/4 cup of the warm water and keep mixing until the dough is smooth, about 4-5 minutes. Add the remaining water if needed to bring your dough to a smooth ball.
   • Cut the dough into 10 pieces about 2 oz. each. Roll each piece into a ball, and let them rest for 15 minutes, covered with a towel. 
   • Once rested, roll out the tortillas into 8-inch x 8-inch circles on a floured surface. If you move around the dough while rolling it makes it easy to get it round. 
   • Put a skillet over medium heat and let it warm up for 5-7 minutes before adding your first tortilla. The pan needs to be hot to brown the tortilla and cook it quick.
   • Place the tortilla into the hot pan and let it cook for 2 minutes on the first side or until the top side starts to puff and the under is golden. Flip over and cook for another minute or 2. Repeat with the rest of your tortillas. Enjoy immediately. 
   • Cover and store at room temperature for up to 2 days. They also freeze really well for up to 8 weeks.