3 cups flour
1 1/2 tsp salt
3 tsp baking powder
2 Tbls soft butter or oil
1 cup warm water
Stir the dry ingredients together. Stir in the butter/oil. Add the warm water. Knead it until it's cohesive. Add more flour or water if necessary.
Preheat a skillet over high heat, then turn to medium once the surface is hot.
Take a small handful, like a little larger than a golf ball. Roll it into a sphere. Place between 2 sheets of thick, soft plastic (I use a large food storage zip bag with 3 sides cut off). Flatten the dough into a circle, then roll into a thin circle of dough with a rolling pin. For tortillas, the dough should be thin enough to be almost translucent. Or if you want a thicker flatbread, roll or press the dough to a thicker piece.
Cook each piece one at a time on the hot skillet. The tortilla will become more opaque and form bubbles. Turn it over and let the other side brown. It will cook very quickly with a properly hot skillet.
Place them in a large food storage zip bag while they are still hot, so that they stay soft, but keep the bag open while they are still letting off steam. They will keep for a few days at room temperature.
