Zubereitung

1. 1

   In a large bowl, mix together all of the dry ingredients.

2. 2

   Stir in 1/4 C olive oil and water until it forms a soft but pliable ball.

3. 3

   With greased hands, pinch off about a small golf ball sized piece of dough, roll into a ball, and place on a piece of well-greased parchment paper. Lightly press down on it.

4. 4

   Grease another piece of parchment paper and place on top of the dough. Use a rolling pin to roll the dough out. You want it pretty thin, but not so thin that it tears apart. Carefully lift of the top piece of parchment paper.

5. 5

   Heat about 1 Tbsp. olive oil in a cast iron skillet over medium heat.

6. 6

   When it is heated, invert the parchment paper with dough over the cast-iron skillet.

7. 7

   The tortilla will adhere to the hot skillet and the parchment paper will easily come off. Do not force it off, it will pull off easily when ready.

8. 8

   After the parchment paper comes off, cook the tortilla another 20-30 seconds then flip. Cook an additional 30-45 seconds or until done.

9. 9

   Repeat with remaining dough. Makes 6 to 8 flour tortillas.