Flour Tortillas

Mix together flour, salt, and baking powder.
Add margarine, in strips, and mix until everything is finely mixed together.
Mix in warm water slowly, then knead mixture on floured, flat surface until it is smooth and elasticy (and not too sticky).
Divide up the dough into small balls. rnFor large (10-inch) tortillas, make the dough balls about 3/4 the size of a golf ball (see pictures)
Cover balls, and let stand at least 30 (but preferrably 45) minutes.
Heat up a cast iron skillet on medium heat, and start rolling out the balls into tortillas. You want each tortilla to be fairly thin, and evenly flat. rn rnThe time it takes to roll out a tortilla is about the same as it takes to cook, so you should be able to do it one at a time.
Cook the tortillas on the skillet without oil or butter (flipping once). rn rnCook until you just barely start to see brown on the surface. Unless you're going to eat them right away, it's best to leave them a bit softer for storage and future use.
Stack the cooked tortillas between paper towels to cool. Store in a plastic bag or your mouth.

Ingredients