1. Make Dough: Boil water in a small saucepan, pour into a liquid measuring cup and set aside.

 

2. Pulse the flour and salt in a food processor to mix. Drizzle over the olive oil and pulse several times to coat the flour.

 

3. With the food processor running, pour in a scant 1 C of the hot water through the feed tube and process until a dough ball forms.  The dough should feel very soft.

*Some wheat varieties require more water: you may need to add several more tablespoons of water, depending on the specific grain you are using. The important thing is to add enough water that the dough comes together and feels soft and supple – just slightly tacky is okay. If your dough is too wet, add 2 Tbsp of flour at a time until it is soft and pliable but not wet and sticky.

 

4. Turn the dough out onto a work surface and without adding more flour, knead just for a minute or so. Transfer dough to a small bowl and cover with plastic wrap, or leave the dough on your work surface, covering with plastic to prevent drying out. Rest for 1-2 hours.

 

5. Roll and Cook: Divide dough into 12 equal pieces and roll each into a ball. Cover again with plastic wrap to protect them while you continue rolling out and cooking. You can roll each tortilla out on a lightly floured surface, but we prefer rolling the dough between two pieces of plastic wrap –by doing this we can avoid adding extra flour and we can roll the dough a little thinner.

 

6. While rolling, preheat a griddle, cast iron pan or skillet. If your pan is nicely seasoned, you won’t need to coat it with oil before cooking the tortillas. Otherwise, brush the surface of your pan with oil.  Lower a tortilla onto the pan and cook for 15 seconds, or until starting to brown and become mottled, then flip and cook the other side. Don’t overcook: you want your tortillas to stay supple and not become dry and brittle: 15-30 seconds per side should be good. Repeat with remaining dough balls.