3 cups flour – your preference, I like the wheat best.
1 teaspoon salt
1 teaspoon baking powder
¼ cup oil (olive oil is the healthiest to use, but any vegetable oil is acceptable)
1 cup warm water
Mix dry ingredients, add wet ingredients and knead until you have a smooth ball. Cover for about 10 minutes with a moist cloth and let it rest. Divide up into 12 equal balls and roll out, thin (they will thicken up a bit when they cook.) Do not use flour to roll them out because when you cook them the flour will burn and that is just yucky. If they happen to be a little too moist, just lightly dust the ball before rolling out. Fry the tortillas on medium high heat, with NO oil (that will make it crispy), on a cast iron skillet. When the tortilla starts to puff up, turn it over until it starts to puff up again and then remove from heat. These are very soft, very tasty tortillas.
Scramble some eggs and add whatever you want – peppers, mushrooms, etc…(you will have these already cut up and waiting in your fridge), add some salsa, cheese, maybe some sour cream and then wrap it up and go. The whole cook and assemble time is less than 5 minutes.
Peanut Butter and Banana Tortilla
Grab a tortilla, smear a goodly amount of peanut butter on it with just a dab of jam and roll it up and go. To make it even better, stop for just a few seconds more and peel a banana and roll it up in the peanut butter/jelly. This is a really good, easy and nutritious breakfast or snack. You can also use this as an alternative to the usual school lunch sandwich. Kids love it.
Chinese Tortilla Wrap
Take some leftover Chinese vegetable mix and toss with a little soy sauce, add a little cheese and microwave for about 30 seconds. Wrap it up in a tortilla and go.