This recipe produces perfectly flexible, soft, and slightly bubbly flatbreads, exactly like the ones in your professional photos.
Ingredients
3 cups all-purpose flour.1 tsp salt.1 tsp baking powder (this creates the golden bubbles seen in the image).1/3 cup vegetable oil or softened butter.1 cup warm water (add gradually until the dough is smooth).
Instructions
Kneading & Resting: Mix the flour, salt, and baking powder, then add the oil and warm water. Knead until you have a smooth, non-sticky dough ball. Cover it with a cloth and let it rest for at least 20 minutes; this makes the dough easy to stretch without shrinking back.
Professional Rolling:
Divide the dough into equal-sized balls. Using a wooden rolling pin, roll each ball on a lightly floured surface until it is very thin and almost translucent.
The Perfect Sear:
Heat a heavy skillet or cast-iron griddle over medium-high heat. Place the dough circle on the dry pan. Once small bubbles begin to form on the surface, flip it immediately to the other side. Do not overcook, or they will become crunchy instead of soft.
Storage Tip:
As shown in your photo, immediately place the hot tortillas inside a clean, striped cotton towel. This traps the steam, which is the secret to keeping them soft and flexible for tacos or wraps.
