3 c. all-purpose flour, unsifted
2 tsp. baking powder
3/4 tsp. salt
1 c. warm water

Stir together flour, baking powder and salt. Gradually stir in enough warm water to form a crumbly dough; then work dough with your hands until it holds together. Turn out onto a board and knead until it is smooth. Divide into 12 pieces and shape each into a smooth ball. Cover lightly with plastic film and let rest about 15 minutes.

For each tortilla, flatten each ball into a 4 or 5 inch patty, then roll into about a 9-inch round, rolling from center to edges. Turn tortillas often, stretching dough as you carefully peel it off board.

As each tortilla is shaped, place on preheated, dry, heavy griddle or heavy wide frying pan over medium-high heat on a preheated electric griddle set at medium-high heat or about 375 degrees.

Almost immediately tiny blisters should appear. Turn tortillas and immediately start pressing a wide spatula directly on top of it, press gently but firmly all over the top. Blisters will form over most of surface as you press. Turn tortillas until golden brown. They should remain soft. Stack tortillas as cooked inside a folded cloth towel within a plastic bag; close and let tortillas steam and soften until all are cooked. Serve soft; or cool, wrap in foil and refrigerate or freeze. Makes 1 dozen.