Makes 12 8" Flour Torillas

• 4 cups unbleached bread flour (10 mg)
• 1 tablespoon white wine vinegar (.15 mg)
• 1/2 cup extra virgin olive oil (trace)
• 1 1/2 cups filtered or no sodium water (trace)
• 2 teaspoons fresh squeezed lime juice (.2 mg)
• 2 teaspoons Featherweight Baking Powder (9 mg)

Directions

Mix together the Featherweight, flour, olive oil, lime juice, and vinegar stirring with a wooden spoon. Add the water in gradually. Stir while doing so, and when the dough cleans the side of the bowl stop adding the liquid. Too much water can make a tortilla tough.

Form the dough into a ball and cover with plastic or cloth.

Let sit for about 30 minutes to two hours in a room temperature location.

Heat your nonstick flat surface griddle or a large nonstick fry pay over medium to medium high heat. You won't need oil or butter to "fry" these if you use the nonstick.

Cut or with your hands form 12 even sized balls. If using a Tortilla press, follow their instructions. But after forming the shell, place on lightly floured board and placing a piece of wax paper over the tortilla, roll out to an even thinner disc.

If not using a press, lightly flour the board. Press a ball of dough over your forefinger to create a hole. Set the ball on the bread board, hole side down, and roll out the dough with a pin (and wax paper as described above). To make a circle, roll it once, then turn the dough ninety degrees, then roll again and continue doing that until you've rolled it out thinly. These balls should make an 8 to 12" disc.

When a splash of water bounces on the griddle or fry pan, you are ready to cook the discs. You can prepare all the discs and then cook them, or prepare and cook, prepare and cook and so on. Each disc should cook in about 20 to 30 seconds. Turn disc when it bubbles and cook other side for about 5 to 10 seconds.

You can store in refrigerator overnight in zip lock bags or stack with wax paper between each disc, put into zip lock bag and freeze for future use.