cups warm water (about115°F)1 tablespoon plus 2 teaspoons kosher salt½ cup plus 2 tablespoons safower or vegetable oil 4½ cups unbleached bread four (rom a 2-pound bag), plus extra or dusting¹
teaspoon baking powder½ teaspoon sugar
Stand mixer with a dough hook attachment A small rolling pin
Tortillas de harina
Oten mistaken or a Tex-Mex invention, our tortillas have a longhistory in Mexico. They’re particularly beloved by those rom theNorth o the country, but you’ll fnd them in cities ar and wide. While they’re typically made with lard, I fnd it’s easier to use sa-ower oil in the U.S., and the result is just as lovely.
MAKE THE DOUGH:
Combine the water and salt in the bowl of the stand mixerand whisk until the salt dissolves, then whisk in the oil. In a sepa-rate bowl, stir together the our, baking powder, and sugar. Use arubber spatula to stir the our mixture into the oil mixture until you have a dry-looking dough.
Attach the dough hook and mix the dough on the lowestspeed for 2 minutes. Increase the speed by a notch and mix for1 minute, then increase the speed by another notch and mix for2 minutes more. You’ll have a slightly sticky, very elastic dough.
Remove the dough from the mixer and use your hands toknead it for a few seconds on a lightly oured work surface, thenform a smooth ball. Cover the dough with a kitchen towel or plas-tic wrap and let it rest for 10 minutes.
Divide the dough into about 30 equal-sized pieces, each a lit-tle smaller than a Ping Pong ball (or 1 ounce, if you have a scale).Cover the dough pieces again.
Use your palm to “round” each piece of dough: cup your palmover the dough, then apply light pressure to roll the dough into aball, keeping your ngertips and the heel of your palm parallel tothe work surface.