4 cups unbleached all-purpose flour 1/2 tsp baking powder 4 tablespoon canola oil 1-1/2 tsp salt 1-1/2 cup of water
Sift flour and baking powder together. Remove 1/2 cup of mixture and blend canola oil into it using a fork. Cover tightly with plastic wrap and freeze 1 to 2 hrs.
Use a large blending fork to mix the cold flour-oil mixture (taken directly from the freezer) into the dry flour mixture until resembles pastry crumbs. Mix the salt into the warm water. Drizzle over flour; blend. Mold into a soft ball of dough. Knead dough for 1 minute right in the bowl. Cover bowl with plastic wrap and let dough rest for 30 min to 2 hours at room temperature.
Oil a jelly roll pan. Form dough into 14 balls. Flattne boalls into 3-inch rounds. Let them rest for 30 min, covered in plastic wrap so they don't dry out. Resting not only mellows the doughbut relaxes it, making it easier to roll into tortillas.
Preheat griddle. Dust floured board and place tortilla round in center. Roll into larer circle, rolling from cener outwards. Make a quarter turn of the tortilla after eachtwo strokes. This will keep the tortilla round instead of being shaped like a violin.
Roll your tortillas into 8-in circles. Use your fingers to stretch to 10-inch circles. Hold the tortilla on top of palm while you draw fingers of the other hand underneath the tortilla, stretching it.
Place tortilla on preheated griddle. Turn over 10 sec until light brown freckles form and tortilla puffs in spots. Turn 4 or 5 times. When tortilla stops puffing, it is done. Makes 12 to 14flour tortillas.
157 calories 4 g protein 27 g carbohydrate 4 g fat 0 mg cholesterol 211 mg sodium