4 c. all-purpose flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1/4 c. vegetable oil
1 1/2 c. water

Combine water and oil. Add flour, salt, and baking powder and stir well. Knead mixture for 5 minutes, adding more flour if necessary to keep dough from sticking. Cover and let "rest" for 10 minutes.

Divide into 1 1/2 inch balls. Flatten and then roll each ball into 6-inch circle, 1/4 inch thin. Immediately cook on surface of very hot, lightly greased iron skillet or griddle, 15 seconds per side.

(Perfectly cooked tortillas are brown or black "speckled.") Stack in warm, covered dish and keep warm until serving time or store in plastic bag for later reheating. Makes 32 tortillas.