4 c. flour
1 tbs. salt
1 1/2 tbs baking powder
1/3 c oil
1 1/4 c warm water

Sift dry ingredients

Cut oil in with a pastry cutter or in a food processor just till crumbly

Add warm water a little at a time being careful not to handle the dough too much.

DONￃﾃￂﾢￃﾢ￢ﾀﾚￂﾬￃﾢ￢ﾀﾞￂﾢT KNEAD!

Once the dough comes together, divide into 24 balls.

Roll on lightly floured board and cook on a dry skillet on both sides just until slightly browned on both sides.

Use a clean kitchen towel to ￃﾃￂﾢￃﾢ￢ﾀﾚￂﾬￃﾋￅﾓnestￃﾃￂﾢￃﾢ￢ﾀﾚￂﾬￃﾢ￢ﾀﾞￂﾢ the tortillas in until you have completed cooking all the tortillas.

Store in a zip lock bag after completely cooled. (Be careful not to let them ￃﾃￂﾢￃﾢ￢ﾀﾚￂﾬￃﾋￅﾓsweatￃﾃￂﾢￃﾢ￢ﾀﾚￂﾬￃﾢ￢ﾀﾞￂﾢ and stick together by sorting them part of the way through the cooling processes.)