Flour TortillasRecipe

1. 1.Whisk flour and salt in a bowl. Pour in the warm water and oil. Stir with a spatula until a shaggy dough forms.
2. 2.Turn out and knead by hand for 2–3 minutes — just until smooth. Tortilla dough is supposed to be soft and slightly tacky, not stretchy like bread dough; you're not developing serious gluten here.

1. 1.Cover the dough and let it rest at least 30 minutes (an hour is even better). This is the most important step — tortilla dough that hasn't rested fully will spring back when you try to roll it thin, and the gluten needs time to relax before shaping. The Diana Kennedy / Rick Bayless consensus is 30 minutes minimum for tender tortillas.

1. 1.Divide the dough into 8 equal pieces (~60g each). Roll each into a tight ball and cover with a towel so they don't dry out.
2. 2.Working one at a time, roll each ball on a lightly floured counter into a thin round, 7–8 inches across, about 1/16-inch thick. Don't worry about perfect circles — they'll cook either way.

1. 1.Heat a dry cast-iron skillet or comal over medium-high until very hot (a drop of water should skitter and evaporate immediately).
2. 2.Lay a tortilla in the pan. Cook 30–45 seconds until bubbles form across the surface and the bottom has light brown spots. Flip and cook another 20–30 seconds — it may puff dramatically. Stack the finished tortillas under a clean towel to steam soft.

Use within an hour for best pliability. To revive day-old tortillas, sprinkle with a few drops of water and reheat on a dry pan for 15 seconds per side.