½cupunsalted butterroom temperature, can sub vegetable shortening, 115 g
Flavor (choose one)
For sun dried tomato flavor: ¾ cup warm water + ¼ cup sun dried tomatoes
For spinach flavor: ½ cup warm water + ½ cup fresh spinach
For roasted garlic flavor: 1 cup warm water + 1 bulb roasted garlic*use cloves only
Base: Sift together flour, baking powder, and salt. Add the room temperature butter and mix together with forks or a pastry cutter until dough forms loose crumbs.
Flavor: To make flavor add-ins, blend together water and your flavor addition of choice to form a smooth liquid. If the blended mix is below 1 cup, add warm water to reach 1 cup total.
Combine: Stir flavored water into the dough until a loose ball is formed. Transfer to a floured surface and knead about 50 times until a smooth dough is formed, adding more flour as needed to prevent the dough from sticking.
Rest: Place dough in a greased bowl, cover with plastic wrap, and let rest 15 minutes.
Roll: Cut ball into 16 pieces, then roll into balls. Cover with plastic wrap and let rest for another 15 minutes.
Cook: Heat a heavy-bottomed pan, like a cast iron skillet, over medium/high heat. Working in batches, roll a dough ball out 6 to 8 inches then transfer to the pan (leave remaining dough under plastic). Cook for about 2 minutes until bubbles have formed on top and bottom has light tan spots. Flip and continue cooking another 1 minute. Adjust heat as needed to avoid burning. Wrap cooked tortillas in a towel until you’ve finished cooking them all.
*To roast garlic, remove excess outer paper, keeping the skin on the individual cloves intact. Cut the top ½ inch off a bulb of garlic to expose the tops of the cloves. Set bulb on a large sheet of aluminum foil, the drizzle liberally with oil. Wrap tightly in aluminum foil to seal shut, then roast at 400°F (204°C) for about 30 minutes, until cloves are golden brown. Let cool, then squeeze out cloves.
Store in the refrigerator, wrapped in a paper towels and places inside an airtight container. When ready to eat, bring back to room temperature or heat up.
Stale tortillas can be turned into chips! Brush with oil, cut into triangles, and broil for a few minutes - watching closely to prevent burning.