Updated: May 27, 2020
impress your friends and family (or yourself) by making these for your next taco night
2 cups bread flour
1 teaspoon baking powder
1 teaspoon onion salt (I LOVE trader joe's) or garlic salt
1 cup warm water
Mix the dry ingredients in a bowl, then pour in half of the water. Mix that in using your hands or a whisk, then pour in the rest of the water. You may have to use more flour, different brands hold water differently so if its still sticking to your hands, add a spoon of flour at a time until you can kneed it without it sticking to you and the surface its on. Either kneed in the bowl or on a lightly floured and clean surface.
Let the dough sit for 20-30 minutes, covered and in a dark place (i use the bottom shelf in my pantry.
Pull the dough into 2 tablespoon sized balls, dust with flour and use a rolling pin to roll them out flat. Because this recipe uses bread flour, you'll be able to roll them out more thinly than with all purpose flour.
Heat a griddle or cast iron over medium high heat, give it a good 10 minutes before it's fully ready (for cast iron at least). Once the surface is hot, add in a tortilla and flip when it starts to bubble, this should take about 30 seconds, if its taking much longer then the pan really isn't hot enough yet so adjust and wait. Cook your way through the tortillas, setting each one to the side when its done. Keep the cooked tortillas covered with a pot lit or another plate so that they get extra soft from the steam they'll emit.
Serve right away! These are best freshly made. Otherwise keep them covered until you're ready to eat them.