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Flour Tortillas

3 cups unbleached all-purpose four
1/3 cup vegetable oil, such as corn, safflower, or olive oil
1 teaspoon salt
1 cup tap water

Place the flour in a mixing bowl. Add the oil and mix together
with a fork or your fingers until thoroughly distributed and the
flour is crumbly in texture.

Mix the salt with the warm tap water and add to the flour. Mix
together with your hands until you can gather the dough into a
ball. Place the dough on an unfoured boear and knead until smooth
and elastic, 3 to 5 minutes. Return the dough to the mixing bowl,
cover with a towel, place it in a warmish spot, and let rest for
up to 2 hours, but no less than 30 minutes. The dough may be
wrapped in plastic and stored in the refrigerator. Use within 1

To make the tortillas, divide the dough into 12 equal pieces and
roll each between your palms to make a ball. Flatten the balls,
then place on a very lightly floured board. With a rolling pin,
roll each ball into an 8- to 9-inch very thin round. The uncooked
flour tortillas may be layered between sheets of plastic wrap and
stored in the refrigerator overnight.

To cook the tortillas, heat a heavy cast-iron frying pan, griddle,
or comal over medium-high heat. Place the tortillas, one at a time
or as many as will fit without overlapping, in the pan and cook
for 30 seconds. If the tortillas puff up, gently press them down
with a spatula. Turn and cook on the other side until speckled
with brown spots but still pliable and not crisp, about 30 seconds
more. Remove and stack as you go, while the tortillas are still
warm. Used the cooked tortillas right away or reheat ust before


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