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Mix flour, salt, oil. Add water. Knead for 5
minutes. Let sit for 30 min. - 2 hours.
Divide into balls the size of golf balls, or
slightly smaller. Roll out as thin as you can.
Heat a non-stick skillet. Cook tortilla in
skillet until faint brown spots begin to appear
on cooked side. Flip and cook until tortilla
puffs up with air bubbles or brown spots appear
on cooked side.
Eat fresh and warm! Leftovers freeze and re-
heat well.
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