Step 1

To the bowl of a standing mixer, add:

1.5 cups AP flour

0.5 tsp baking powder

2 TBSP olive oil

0.5 cups warm water

0.5 tsp (1/4 tsp = original) salt

With the dough hook attachment, knead until the dough comes together. Scoop all the dough up with your hands, and put it back on the dough hook and continue mixing until a uniform dough ball forms.

Step 2

Wrap the dough in plastic wrap and rest at room temperature at least 30 minutes, up to 4 hours; or overnight in the fridge.

Step 3

When ready, divide the dough into four equal balls. Roll each ball out into an 8 inch disc. Cook each tortilla on a non-stick skillet over med-high heat (6-7) each side for 5-10 seconds.