Flour Tortillas

At my sister-in-law's last summer, I ate the best flour tortilla I've ever eaten. And since then, I've been disappointed in other flour tortillas. They've been lackluster. Dry. Thick. Dull.

So this: steps toward a better flour tortilla. I've noticed that some recipes use baking powder and others don't. I tried the leavened kind first and they were lovely. Like clouds or pillows. Elastic and soft. Also: gentle.

2 cups flour
3/4 teaspoon salt
1 1/2 teaspoons baking powder
3 tablespoons grapeseed oil
3/4 cup warm water

Whisk together dry ingredients. Add the grapseed oil to the dry ingredients and stir until well combined. Add the water and stir/mix with your hands until a soft, shaggy ball of dough comes together.

Place the dough in the bottom of a bowl, cover with plastic wrap, and let sit for 30 minutes.

Lightly flour your work surface. Knead the dough until a smooth ball forms, then divide into 8-10 pieces. Form each of these into a ball, cover with plastic wrap and let sit another 10 minutes. While these rest, preheat a large, dry skillet over medium heat.

Roll each ball out as thin as you can (maybe 10 inches?). Then cook on the dry skillet for about a minute total, flipping once.

Stack and cover with a clean towel while you prepare the remaining tortillas.