tortilla'S

Ingredients

• 375 g Risen Flour’s Plain flour or  Risen Flour’s Self Raising Flour
• 5 g salt
• 5 g baking powder if using plain flour, omit if using SR Flour
• 59 ml extra virgin olive oil, or vegetable oil but nothing with a strong flavour
• 237.g warm water, aproximatley

Instructions

To make by hand:

1. Combine flour, salt, and baking powder in a medium bowl.
2. Mix well with a Danish dough whisk sturdy spatula or spoon or by hand.
3. Create a well in the centre, add oil and most of the water, and stir until a shaggy dough forms. Knead on a floured surface for 1-2 minutes.  check the dough and add more water if it appears to dry and mix until smooth.
4. Go to step 3 below.

Using a mixer:

1. Combine flour, salt, and baking powder in the mixer's bowl. With the dough hook, give the dry ingredients a quick mix.
2. Add oil and water at medium speed. When dough forms a ball, reduce speed to low and mix until smooth.
3. Transfer dough to a floured surface, divide into 16 portions, coat with flour, form balls, and flatten slightly.
4. Cover with a towel and let rest for 15 minutes to 2 hours.
5. Cut out two pieces of baking paper that will fit on your tortilla press if using it, or for further instructions by hand **see below
6. Heat a large pan over medium heat.
7. Place a piece of the baking paper on the base of the tortilla plate, place dough ball in the centre then place the other piece of baking paper on top, squash with your hands a bit then close the tortilla press and press down.
8. Open press and gently take tortilla out of the press and peel off the baking paper. 
9. **Or if doing it by hand follow these instructions. Take each dough ball, on a lightly floured surface roll each dough piece into a 17cm circle.  
10. Cook each piece for 45 seconds to 1 minute until brown spots appear, then flip and cook for 15-20 seconds. Stack cooked tortillas in a covered container to keep them soft.
11. Serve warm or cool for later use.
12. To reheat, place a damp paper towel in a microwave-safe container with tortillas and microwave for 15-30 seconds. Store at room temperature for 24 hours, refrigerate for up to 1 week, or freeze with baking paper between tortillas.