Pour 4-6 tablespoons of olive oil. Work the mixture into a dough as you gradually add the lukewarm water.
Mexican flour tortilla
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3 cups all purpose flour
2 tablespoons baking powder
1 tablespoon salt
4-6 tablespoons olive oil
1 cup lukewarm water
Stir the flour, salt and baking powder together.
Turn the dough on a floured surface and knead for a few minutes until it's soft and non-sticky.
Divide the dough into 10-12 balls of equal size (about the size of an egg).
Place them in a dry bowl and cover them with clean cloth.
Dust the work surface with flour. Take a piece of dough and pat it into a circle.
Roll it out with a rolling pin, from the center out, until you have an 8- or 9-inch circle.
Transfer the tortilla to the hot, dry skillet.
Make sure the skillet is dry and large enough to allow the dough lay flat.
As soon as it starts blistering, turn it, and let the other side cook.
Wait for a few seconds and then turn it again.
Turn it a couple of more times until the tortilla bread is baked.
