Flour Tortillas

Ingredients:

• 4 cups of AP flour (plus more as needed/ for flouring your worktop)

• 1/4 cup of vegetable oil

• 1 2/3 cups of boiling water

• 1 1/2 tsp of kosher salt

In a large bowl, mix together the salt and flour with a fork. Add in the oil and the boiling water.

Mix the batter with a fork until it roughly comes together. Let it sit for a few minutes, to let it cool down before you start to kneed the dough.

Once the dough is closer to room temperature, lightly flour a clean work surface, and move your dough over to start needing. Your dough should be super light and fluffy and you should be able to kneed it without the dough getting stuck to your hands. If the dough is too sticky, sprinkle in more flour until you have a smooth dough.

Cut the dough into 10 to 12 even sized pieces- depending on how big your want your tortillas to be. Flour your work surface, roll each piece of dough into a ball, dust each side with flour and cover with a clean kitchen towel.

On medium heat, heat up a large non-stick pan.

Roll out each dough ball so that all sides are even and when you lift the tortilla, it is relatively translucent. Place the rolled out tortilla on the hot pan and cook for 55 seconds on one side, flip it and cook for another 30 seconds.

You should see the tortilla getting golden brown spots. When done cooking, transfer to a plate that has a clean kitchen towel folded in half laying on it. Place all the cooked tortillas in the folded towel.

Serve while warn and to store the tortillas, make sure they are completely cooled and store in a plastic bag at room temperature.