2 cups all-purpose flour
1/4 cup vegetable oil
1 tsp salt
2/3 cup warm water
1. In a medium sized bowl, stir together flour and salt. Add oil and warm water, stirring to combine. Dump dough onto a lightly floured surface, and knead for about 3 minutes, until dough is smooth. Divide dough into 10 equal pieces, rolling each piece into a ball. Allow to rest, covered with plastic wrap, for at least 30 minutes.
2. Once dough has rested, preheat cast iron skillet over medium-high heat (do not use nonstick for this). Roll out each ball into a circle, about 6 inches in diameter. Cook one at a time in the hot skillet for about 60 seconds, flipping half-way through, when it starts to puff and a few brown spots have appeared on the first side. Keep warm by wrapping the stacked tortillas in a clean dishcloth.
Bottom of Form
Make your own fast and easy wraps/tortillas
Cup flour 1⁄2
Cup water 3
1. In a large bowl, mix flour and salt. Add water and oil. Stir until it sticks together to make a dough ball. More flour may need to be added until it sticks together.
2. On lightly floured surface, knead the dough 5-6 times until smooth dough is formed. Seperate dough into 8 equal portions and roll into balls.
3. Flatten each ball and roll out into a 7" (or so) thin circle.
4. Heat up a nonstick skillet on medium high. Spray pan and cook each tortilla for 1 minute per side.
5. Serve warm and enjoy!
Cast iron skillets work the best for this recipe. It's so easy to roll out the tortillas, I cook one while I'm rolling out the next. The thinner you can roll them the better--even a tear in it is okay as it will firm up while cooking.