There is nothing better than a homemade tortilla wrapped around a taco and/or a fajita! When you sink your teeth into one, you can immediately tell the difference, between these & the store bought kind!

Ingredients:

• 1 1/2 c. flour
• 1 tsp. salt, or to taste
• 1/4 c. vegetable oil
• 1/2 c. boiling water

Directions:

1. Add the flour, salt (to taste) & vegetable oil to a bowl. Mix them together with your hands as it makes it come together quicker.
2. Start with adding 1/2 c. of boiling water to the bowl. If more is needed, add it one T. at a time, until the dough comes together, but isn’t wet. Stir everything together for 5 minutes or less. Do not overmix it & do not add more flour.
3. Pour it out onto a flat surface (cutting board or countertop). Roll it around, it should be smooth & not sticking to anything (hands, cutting board, or countertop).
4. Cover the dough with plastic wrap & let it rest for 15-20 minutes. Then cut it into even pieces with a knife or a bench scraper. It should easily cut into 8 pieces, which will make 8″ tortillas. Cut it into 6 pieces for 10″ tortillas. Cut it into 10 pieces for 6″ tortillas.
5. Roll each of the pieces into balls & cover them with plastic wrap so that they do not dry out.
6. Working one at a time, dust a flat surface (cutting board or countertop), roll out the tortillas with a rolling pin. Use a ruler to measure them so that they are the size that they are meant to be based on how many pieces were cut from the original ball.
7. Cook them on medium heat, in a dry non-stick skillet or on a cast iron skillet, until they are brown on both sides.
8. Once they are cooled, they can be stored in the refrigerator, for up to a week.