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.
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 ï¿ƒï¾ƒï¿‚ï¾¢ï¿ƒï¾¢ï¿¢ï¾€ï¾šï¿‚ï¾¬ï¿ƒï¾‹ï¿…ï¾“nestï¿ƒï¾ƒï¿‚ï¾¢ï¿ƒï¾¢ï¿¢ï¾€ï¾šï¿‚ï¾¬ï¿ƒï¾¢ï¿¢ï¾€ï¾žï¿‚ï¾¢ 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 ï¿ƒï¾ƒï¿‚ï¾¢ï¿ƒï¾¢ï¿¢ï¾€ï¾šï¿‚ï¾¬ï¿ƒï¾‹ï¿…ï¾“sweatï¿ƒï¾ƒï¿‚ï¾¢ï¿ƒï¾¢ï¿¢ï¾€ï¾šï¿‚ï¾¬ï¿ƒï¾¢ï¿¢ï¾€ï¾žï¿‚ï¾¢ and stick together by sorting them part of the way through the cooling processes.)