In a large mixing bowl place each flour.

Add salt.

Stir to combine.

Add in baking powder.

Now add water and mix with a fork.

The dough will spring back and not stick to the sides of the bowl.

Preheat pan on the stovetop on medium-high heat.

I used a nonstick pan, you can use cast iron, or nonstick, whatever you have.

The pan is ready when water droplets dance across the pan.

While the pan is heating, roll the dough out into a long log-like formation.

Cut the long formation into pieces about 1 1/2" wide.

Roll each into a ball.

Lightly sprinkle work surface with flour.

Make sure your rolling pin (if wood) is sprinkled with flour as well.

Roll ball into the best 'circle-like' shape you can.

Basically taking the rolled ball and rolling one way then the other to keep the circle shape

Roll the dough to paper-thin consistency.

Don't be afraid to use flour on the counter (thin but enough) and roll it out.

Flip the rolled out circle if necessary to continue rolling.

The DOUGH will spring back and it is THING and will not break if made per directions (we've made 100's).

Once the pan is ready for tortillas, carefully transfer the thin tortilla to the pan, spreading as necessary once In the pan.

Lightly drop olive oil across the top of the tortilla (if you want to add garlic salt or other spice atop), we used garlic salt to taste

Cooke about 45 seconds per side flipping at a 45-second interval or when you get a lightly browned bottom.

You should have a few bubbles in your thinly rolled tortillas another indicator that things are going right!

Upon removal from the pan, transfer to metal, non-reactive bowl, or a tortilla holder.

If transferred to a bowl, cover with a dough cloth.

Continue making tortillas repeating the process. until all are cooked.

Serve warm, or package and refrigerate until needed again up to 3 days.