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Ingredients
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For each extra tortilla
Method
Make and cook one flour tortilla
Mix dry ingredients
In a small bowl, combine 0.5 cup all-purpose flour, 0.125 tsp salt, and 0.125 tsp baking powder. Whisk briefly to distribute the salt and baking powder evenly.
Add fat and water
Make a small well in the dry mixture, add 0.5 tablespoon vegetable oil and 3 tablespoons warm water. Stir with a fork or spoon until a shaggy dough forms and no large dry patches remain.
Knead briefly
Turn the dough onto a lightly floured surface (use some of the 1 tablespoon extra flour). Knead for about 1 minute until smooth and cohesive. If dough feels sticky, sprinkle up to 1 teaspoon more flour; if too dry, add 1 teaspoon warm water.
Rest the dough (brief)
Cover the dough ball with a clean towel or plastic wrap and let rest for 10 minutes at room temperature. Resting relaxes the gluten and makes rolling easier.
Roll out the tortilla
After resting, place the dough on a lightly floured surface and press into a 3–3.5 inch disc. Using a rolling pin, roll from center outward to form a thin round about 6–7 inches in diameter (for a single extra tortilla portion). Rotate and dust with extra flour as needed to prevent sticking; aim for an even thickness, about 1.5–2 mm.
Cook first side
Place the rolled tortilla into the hot skillet. Cook undisturbed for 30–45 seconds until brown spots appear on the underside and the edges start to lift.
Cook second side and puff
Flip the tortilla and cook the second side for another 30–45 seconds. Press gently with a spatula for a few seconds to encourage even contact; the tortilla may puff. If desired, flip once more and cook an additional 10–15 seconds to set and brown lightly.
Keep warm and serve
Remove the tortilla from the skillet and stack in a clean towel or tortilla warmer to keep soft. Serve immediately or store wrapped in foil for short-term use (up to a few hours).