2 cups flour (white, whole wheat or corn flour)
1 tbls butter or oil
1 tsp salt
1 tsp baking powder
½ to ¾ (120 ml to 180 ml) warm water
In mixing bowl stir together dry ingredients. Add butter, ½ cup of water and mix by hand until the dough can be gathered into a ball, add more water only if needed (up to ¾ cup). Let it rest for 15 – 30 minutes.
Divide dough into 12 balls. On a floured surface roll each ball in a round. Cook in an ungreased skillet over medium heat from both sides. Put each finished tortilla on a plate and cover with wet kitchen towel. When you finished cooking, leave tortillas to rest under wet towel which will make them more flexible. When they are completely cool transfer them into the freezer bag and freeze. When you need to use tortillas take the desired amount and let them warm up for 15 minutes at the room temperature.
Useful tip: make double or triple amount, you will find them disappearing quickly from your freezer. Also, tortilla wraps are one of the easiest and quickest meals you can prepare and without food additives that are found in store bought tortillas, you can safely enjoy them! This recipe is from “A Matter of taste” cookbook by The Committee of American Women’s Club of Luxembourg with my addition of wet cloth to prevent dryness and cracking of tortillas.