Flour Tortillas Made with Olive Oil

In a mixing bowl, combine the flour and salt.

Gradually add olive oil and warm water, alternating between the two. Use a spoon to combine the mixture as much as possible.

Add more water 1 tablespoon at a time as needed until the dough comes together. Then transfer the dough onto a floured work surface.

Knead the dough for 4-5 minutes until it becomes smooth and cohesive, forming a ball. Cover the dough in a bowl and let it rest for 30 minutes.

Divide the dough into 12 equal-sized chunks using a bench scraper or knife. Roll each chunk into a ball about the size of a golf ball.

Use a rolling pin to roll out each dough ball thinly. If the dough sticks to your hands or the surface, sprinkle with a little flour.

Heat a skillet over medium heat. Place a rolled-out tortilla onto the skillet and cook for 30-45 seconds on each side until bubbles form and light brown spots appear. Adjust the heat if browning takes longer than a minute.

Continue rolling out and cooking the tortillas. This process works well with two people—one rolling and one cooking.

Place cooked tortillas in a basket and cover with a towel to keep them warm. Serve immediately or store leftovers in an airtight container in the fridge for several days.