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Mix dry ingredients
Make a “hole” in the middle of your “mountain” of flour.
Add oil and water and start mixing.
When the dough is firm enough, knead it a bit on a flat
surface.
“break” pieces off the dough (about the size of a golf ball) by
squeezing it with your thumb and index finger (like you’re
choking it)
Make several round balls (called “testales”), and placed them
on a floured surface (cookie sheet works great).
Let the testales rest for about 30 mins. covered with a damp
towel.
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Place a testal on a floured surface. Flour your rolling pin and
roll. Whatever technique you use for rolling… just spread them
enough so they are bout 6 inches in diameter.
Cook your tortillas on a “comal”, flat griddle or skillet at
medium heat (mine was on 6 on an electric stove). You don’t
need to oil the skillet (there’s enough oil in there)
Just like with pancakes, the 1st one is never good, but the rest
are delicious.
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You can pile up the uncooked tortillas, they won’t stick.
My process is usually- flatten, place in comal, flatten another
one, turn the one in the comal, flatten another one, remove the
one from the comal and repeat!
It takes about 1 minute to cook on the 1st side (you will see
some bubbles appear on the surface, this is normal), then you
turn and it takes about 30 seconds on the second side.
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