1cupwarm water(warm water is key! Not cold water!)
Mix together flour, salt and baking powder in your mixer bowl (or a large bowl). Then add the vegetable oil and warm water.
Use the dough hook accessory on your stand mixer and mix the dough on medium speed until it turns into a cohesive dough ball.
Move the dough ball to a floured cutting board or clean kitchen counter. Cut into 16 slices. Roll each slice into a ball. It doesn't have to be perfect!
Place a towel over the dough balls and allow them to rest for 15 minutes (or up to 1 hour).
Preheat a skillet to medium heat. If you want to cook these faster, preheat 4 skillets at a time!
Using a lightly floured rolling pin, roll each ball into a flat tortilla. Transfer to the skillet. Cook until you see brown spots forming then flip. When you see the brown spots again, transfer to a plate and allow to cool for a few minutes, then cover with a towel to keep them soft and warm.
Repeat with the rest of the tortilla balls, and enjoy in your favorite taco recipe!
You can mix the dough by hand if you don't have a stand mixer
For the softest tortillas, roll the dough as thin as possible, but don't stress about it
If you’re having trouble rolling the dough, allow it to rest for an additional 15 minutes (up to 1 hour)
To keep the tortillas warm and soft, stack them on top of each other and cover with a towel as you cook them, just let them cool for a few minutes first
Take care to not overcook the tortillas or cook on high heat, as the tortillas can become tough or burn in spots before they cook through