The Bunker Sister's Tortillas-
3 cups whole wheat flour (or any combination of wheat/white that you prefer.)
1 tablespoon baking powder
1 teaspoon salt
1 cup very hot water (heat about a cup and a third, just in case you need more)
4 tablespoons olive oil (or some form of fat, I have used both butter and lard and had good results.)
In a medium mixing bowl, combine all of the dry ingredients. Heat the water in a small pot just to boiling and then add the oil right into the pot of water. Whisk it vigorously and pour it into the dry ingredients.
Use a dinner spoon to stir the mixture until it becomes a ton of soft doughballs, adding more water if you need to. Flour part of your counter or table, and pour the mixture out onto the floured part. Be careful, because the dough still may be hot because of the water, but begin to knead it into one big doughball, adding flour as you think you need it to combat stickiness. Once you have a soft, round and elastic doughball, dampen a paper towel in warm water, place the ball back into the mixing bowl, and cover it with the paper towel.
Let the dough rest while you oil your comal and get it heating over low heat, and find your rolling pin. Prepare a place big enough to roll out your tortillas. Then, take the doughball out of the bowl and begin making smaller balls by pinching off largish pieces in your palm, and rolling the rough edges under so that you have a flat little disk with a smooth top and a rough underside. Do this until you have used up all your dough, and then begin rolling the little disks out, starting with the first one you made and keeping the others covered with the dampened paper towel.
To roll them out, place the disk, smooth side up, in the area you have prepared, and sprinkle just a little flour over and under it. Start by placing the rolling pin in the middle of the disk and rolling gently up, stopping before you go over the edge of the disk so as not to flatten the edges. Place your rolling pin back in the middle of the disk and roll down, towards you, with the same easy pressure and remembering to stop before you roll off the edge of the disk. Now, turn the disk one half turn clockwise and repeat the process, rolling from the middle, up, and then from the middle, down. Half turn, and repeat until the tortilla is the thickness you would like it to be. (Don't ever turn the tortilla over while you are rolling it. Like pancakes, tortillas have a good side and a bad side. The good side was the smooth top you made when shaping them into disks. You will cook the bad side first, and the good side last.)
Once you are done with a tortilla, put it, bad side down, on the heated comal. You will have to practice to get your timing right, but once you have it down you should be able to have a tortilla half rolled out when the one cooking needs to be flipped, and then have a rolled tortilla ready when the cooked one is ready to come off the comal. This all depends on having the perfect heat on the comal so that it cooks evenly and in time with your rolling. I don't have a formula for this, you will have to figure out your own pace.
Once a tortilla is cooked, put it on a clean towel to cool. You do not want to seal a hot tortilla into anything unless it is lined with paper towels or something else that will absorb the moisture from the steam. I usually stack them on a towel, flipping them randomly to keep them cooling, and then serve them warm or completely cool them before sealing them in plastic. I still wrap the stack of tortillas in a paper towel anyways just to be sure they don't get soggy.
Well, not much new to speak of, we are pretty much just plodding along and keeping warm. Hope that all is well and warm with y'all, as well.
Blessings until next time,