Flour Torillas

2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup canola or vegetable oil
2/3 cups very warm water

Rub flour, salt and oil together with your fingers until completely incorporated and fine crumbs form. Pour water into dry ingredients and immediately work in with a fork.  Dough will be in large clumps. Sprinkle with flour and knead until smooth, about 2 minutes.

Divide dough into 12 1 inch balls.  Set dough balls on plate cover with plastic wrap, and let the dough rest for at least 30 minutes before baking.  You may also let dough rest in a bowl, covered with plastic wrap, before shaping into balls.

Sweet Tortillas:  Add 2 Tablespoons of sugar and 1/2 teaspoon cinnamon to flour.  Serve with fruit and powdered sugar, top with honey and serve warm.  Or you can serve with ice cream and your favorite topping.  Crisp fry your Sweet Tortilla for a special touch.

Tips:

• After mixing let the dough  it must rest for about 30 minutes to 2 hours before baking.  Rest dough in a fowl before you roll into balls.  Be sure dough is covered at all times.

• The dough dries out quickly.  It is important to keep it covered in a container even while baking.  You may use plastic wrap to cover the dough.  It may be necessary to add small amounts of water from time to time.  Tortillas made with dry dough won't puff, and could be heavy or crumbly.

• The dough can keep at room temperature for several hours, or may be refrigerated as long as 36 hours by greasing the surface of dough and covering tightly with plastic wrap.