1 1/2 cups Andrea's Gluten Free Super Fine Grind Flour Blend
1 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
2 1/2 Tablespoons Oil
1/2 cup plus 2 Tablespoons water

Mix all ingredients together with stand mixer & paddle to form dough.

The perfect dough will just begin to cling to the sides of the bowl and be very slightly tacky to touch, YET should not be so sticky that you cannot easily remove from parchment after rolling.

You may add additional water 1 teaspoon at a time if dough seems dry or cracks on edges as you roll out.

Fig 1 & 2:  Form dough balls for desired size tortillas - you can use an ice cream scoop to form consistent sized tortillas.

Fig 3:         Roll to desired thinness on  parchment paper. I prefer to roll them very thin.
                   (I used a Pampered Chef Rolling Pin, but a traditional rolling pin will work fine.)

Fig 4:         Remove from parchment and place directly into PRE-HEATED non-stick skillet.
                   (I used a non-stick crepe skillet, but any non-stick skillet will work.)

Fig 5:         Tortilla will "bubble" as baking powder reacts with heat forming air bubble.
                    When slightly browned, flip and cook other side until slightly browned.

Fig 6:         Tortillas can be stacked. Cover with soft towel until ready to serve or cool and store in airtight container in refrigerator. If stored in refrigerator, you will want to reheat before serving.