|Source||Recipe by Mara Welton|
|Prep time||30 minutes|
|Cooking time||30 minutes|
|Total time||1 hour|
Flour tortillas come together in a snap. These tortillas were taught in a City Market class on Mexican Slow Food, with Mara Welton of Half Pint Farm and Slow Food Vermont, to accompany Posole.
Whisk together flour, baking powder, and salt. Whisk in oil. Using your hands to mix, add warm water. Mix gently, only handling enough to form a cohesive ball of slightly sticky dough. Add extra flour or water as needed to attain proper texture.
Divide ball of dough in half several times until you have 8 dough balls. Coat balls with flour and place in a covered bowl to rest.
Preheat griddle over medium high heat. When griddle is hot, take a ball of dough and pat into a disk on a floured surface. Using a floured rolling pin, roll the dough turning ¼ turns and flipping over as needed until tortilla has desired diameter. Place on griddle. Flip tortilla when bubbles appear on the surface. Tortilla is done when both sides have toasty bubbles.
Store tortillas in a covered pot or warmer until done rolling and cooking.