Servings: 8 -12

Ingredients

• 1 cup lukewarm water
• 3 tbsp extra-virgin olive oil
• 3 cups all-purpose flour
• 1 tsp salt

Directions

• Add all ingredients in order to bread machine. Run dough cycle.
• When dough is ready roll it until it is smooth.
• Form the dough into about 8-12 small balls of dough depending on desired width of tortillas. Try to make the dough balls the same size (or as close as possible).
• Cover the dough balls with a damp towel for at least 30 minutes, or up to 2 hours. Forming the tortillas will be much easier by letting the dough rest.
• If you do not have a tortilla press:
  • Sprinkle a little bit of flour on your work surface.
  • Pick up a dough ball and form a round disc with your hands. 
  • With a rolling pin starting at the center of the disc, roll out towards the edge of the disc. Turn the disc slightly and roll out from the center again. 
  • Continue to turn the dough about 45 degrees and repeat the process until you get about a 6-inch tortilla. The dough should be fairly thin with no holes.
• If you have a press, place dough ball between two pieces of parchment paper and press down. Be careful not to tear tortilla when peeling off of the paper.
• Cook using a comal or dry hot skillet 20-30 seconds until brown spots appear and then flip and repeat. If spots are black lower the heat. 

Chef’s Notes

I find flour tortillas tend to fight you a bit more than corn tortillas. If the tortillas are not holding their size (shrinking) before you cook them you need to let the dough rest longer.