Fajita Tortillas
Keep warm & soft: Stack cooked tortillas in a clean kitchen towel to trap steam.
Storage: They keep 2–3 days at room temp in a bag, or freeze with parchment between them. Reheat in a skillet.
n.b. did not seem to work out that well at the dough stage, needed a lot of extra flour..
not very pliable
Ingredients
360 g plain flour
1 tsp salt
1 tsp baking powder (optional)
70 g neutral oil (or lard/shortening, about 1/3 cup)
240 ml warm water
Directions
Add flour, salt, and baking powder to stand mixer bowl.
Pour in oil and mix with dough hook until sandy.
Slowly add warm water; knead on medium-low for 3–4 minutes until smooth.
Divide into 8–10 balls (90–100 g each for fajita size).
Cover and rest 30 minutes.
Roll each ball into thin rounds (8–10 inches). Use a heavy pan to press first if rolling is tricky.
Heat dry skillet on medium-high; cook 30–60 seconds each side until bubbles and brown spots form.
Stack in a clean towel to keep warm and pliable.