Homemade Tortillas by Hank

2 cups All Purpose flour

1/2 cup + 2 tbs water

1/4 cup veg oil

1-2 tsp adobo

Mix everything together in a medium bowl with your hand until you get a soft, moist but not sticky dough—add water or flour as needed, flour by the Tablespoon and water by dipping your hand in water or running water on it and then mixing.

For 6-8" tortillas: divide the dough into 6 pieces

For 10-12" inch tortillas: divide the dough into 4 pieces

With a stone or inverted cookie sheet on the middle rack, preheat your oven to 450º

Let the balls rest for 30min. The gluten will relax in this time and you'll be able to roll 'em out with ease. When you are ready to roll 'em out, wet your hand once again and dampen your work surface. Take a cup or so of flour and sprinkle 1/3-1/2 on the dampened surface and spread it around until your flour sticks to the board evenly and a dusted surface has been created. Push remaining flour off to the side of your work surface. The water helps the flour stay put, and keeps a good amount off your tortillas. Pat the balls flat then roll 'em out rotating the pin and/or dough with each pass, sometimes it helps to flip the dough after a few passes. Once you have a tortilla to the desired diameter, drape it over your hand, open the oven door and lay it flat on your stone.

It will bake in about 2-21/2 min about the same time it should take to roll out a tortilla once you get the hang of it. So what i do is roll one out, stick it on the oven, roll out another, remove the baked/place it under a towel, insert the newly rolled, roll out another…and so on until all are baked.

****my comments...these were even better than the ones Juanita Gonzales taught the RS to make decades ago...and I think the trick was also the heated in the oven to bake them on, one at a time. But they bubbled up nicely....hank then had this great stuff to put inside and rolled them up larger than the buritos you get at chipotle. You'll love this...gotta get what he put inside, too.