Honduran Tortilla Recipe

Instructions

1. In the bowl of a food processor, add 2 cups of flour and the other dry ingredients.  Pulse a few times to mix the ingredients well.
2. In a measuring cup, add the water, then the oil.
3. While the processor is running, slowly add the wet ingredients.  Process for a minute then slowly add the flour one heaping Tbs at a time until the dough forms a ball and pulls away from the food processor.  Remove the dough and turn out onto a floured work surface.  Knead the dough for 5 minutes, form into a ball and rub a thin layer of oil all over it.  Wrap in plastic or cover with a damp dish cloth, let rest for 30-60 minutes.
4. Roll the dough into a rope and cut eight even sections.  Roll each piece into a ball with oiled hands.
5. If you have a tortilla press and you are making thin tortillas then between two pieces of heavy plastic (I use a gallon sized freezer bag cut into two squares) place your oiled ball of dough and press.  Set aside.  Repeat until all are pressed.  
6. If you are rolling out your dough into a thicker tortilla, place the oiled dough on a floured surface and roll out until the size is about 8 inches.  Stack with a little flour in between each layer.
7. Preheat a griddle over medium heat and place a tortilla to cook until bubbly, then flip.  It takes about 2 minutes to cook each tortilla.
8. Store in a plastic bag overnight or in the fridge for up to 3 days.  Reheat in the microwave or on a griddle.