2tablespoonspalm oil shortening coconut oil or olive oil
.66cuphot water2/3-cup
Instructions
Mix the dry ingredients together in a large bowl. Then mix in the oil into a dry, crumbly dough. Add the hot water and knead until completely smooth.
Divide dough into 6 pieces and roll into balls.
Place each dough ball between two sheets of parchment paper or plastic wrap and flatten into a 6-inch circle with the tortilla press.
Carefully remove the top layer of parchment paper and flip the tortilla onto your hand, then remove the second sheet of parchment paper.
Heat a cast iron skillet or round griddle over medium-high heat until hot.
Place a flour tortilla onto the hot pan and cook until bubbles have formed. Flip to the other side and cook until brown spots form. Flip once again to allow the first side to brown.
Repeat with the remaining tortillas. Place warm tortillas in a tortilla warmer separated by sheets of parchment paper or foil.
Notes
The dough should feel like Playdough. If it is too dry, slowly add more water. If too wet, add a bit more flour until you reach the correct texture.
Place cooled tortillas in a zipper-top plastic bag or airtight container and store in the refrigerator for 3 to 4 days.
To Freeze: layer tortillas between sheets of parchment paper and store in an airtight container in the freezer for up to 3 months.