This is so easy you won't believe it, and they do taste better than grocery store flour tortillas; less gummy, more flavorful. Hooray!
Yield: 8 large or 16 medium tortillas
2 cups self-rising flour
2 tsp salt
3/4 cup water
3 tablespoons olive oil
Combine flour and salt in a bowl, then stir in water and oil. Using your hands, form dough into a large ball and place onto a floured surface. Knead dough for a few minutes, adding a little flour or water if needed to achieve a smooth dough. Let rest for at least 15 minutes.
Divide dough into round portions. For large tortillas, you would make 8 balls. I decided to make smaller tortillas, so I made 16. Roll each portion into a thin circle with a rolling pin.
To cook the tortillas, use a skillet or griddle set to medium high. Use butter or cooking spray lightly to oil the pan before cooking each tortilla. Cook for about 1 minute on each side or until lightly browned. Serve while warm, or the tortillas can be reheated in the microwave.
Tips: These will keep in the fridge for at least a week, or indefinitely in the freezer (separate with parchment paper). in order to achieve a round tortilla, lift and rotate the tortilla after every single roll with the rolling pin. I like them thin, so I rolled them quite a bit, but you can also make them thicker for a more rustic feel. Enjoy!