- 1 1/2c warm water
- 1/4c canola oil
- 1/2 Tbsp salt
- 4 1/2–5c flour
- Combine water, oil, and salt. Begin stirring in flour 1 cup at a time until your reach 4 cups. Add enough remaining flour to achieve a stiff but workable dough.
- Roll dough into a log. Slice into 12 equal pieces. Roll each piece into a ball (I found this worked best by doing it in my hands rather than on the counter). Cover with a wet dish towel and allow dough to rest about 20 minutes. On a floured surface, roll out each ball into a 10-12″ circle.
- Cook in a skillet sprayed with cooking spray or on a griddle for 1-2 minutes per side. Store in a plastic bag in the refrigerator.
- Makes 10 tortillas (10-12″).