Step 1

In a mixing bowl combine 3 cups all purpose flour, 1.5 teaspoons baking powder (optional), and 1.5 teaspoons salt.

Step 2

Add 1/4 cup olive oil and 1 cup warm water.  Use a spoon to combine the mixture as much as you can and then dump it onto a work surface.

Step 3

Combine and knead for 4-5 minutes until you have a cohesive ball of dough.   Cover and let rest for 30-60 minutes.

Step 4

Divide the dough into golf-ball sized chunks and roll them between your hands to form little balls.

Step 5

Use a rolling pin to roll out the dough balls.  I like to roll them out super thin, to the point of being transparent.   If the dough is sticking to your hands or the work surface add a sprinkling of flour.

Step 6

Heat up a skillet or comal to medium-ish temperature.  Add a rolled out tortilla to the skillet and cook each side for approximately 30-45 seconds.  A good indication of when the side is done is light brown spots forming.

Step 7

If black spots are forming quickly you'll need to lower the heat.  If it's taking longer then a minute for light brown spots to appear then you'll need to raise the heat.

Step 8

Continue rolling out and cooking the tortillas.  I usually add one to the pan and then quickly roll out the next so that you always have one on standby.

Step 9

Serve immediately or store in an airtight container in the fridge where they'll keep for at least a few days.