For twelve 9-10 inch breads
Recipe can be halved
Ingredients
500ml/2+ cups tepid water
2 teaspoons instant dried yeast
1 tablespoon/splish olive oil or oil of choice
2 teaspoons vinegar
750g/27oz/6c bread flour - or use part wholemeal of wanted
1 teaspoon fine salt
2 teaspoons baking powder
Olive oil and flour for rolling out.
Instructions
Mix the liquids in a large bowl
Add dry ingredients and mix with a rounded knife until incorporated into a shaggy mass
Cover, autolyse (sit, hydrate) for at least 30 minutes without kneading.
Using the knife or your hand mix around into a dough, cover, leave for an hour or two, then lightly pull and knead/fold a few times. At this point you can fridge overnight if wanted. Cover and leave for an hour or so until the dough is rising vigourously.
Turn out the dough onto a large well floured board or surface, pull around and knead lightly for a minute or two.
Form into a large ball and cut into 12 equal pieces about 100-110g/4oz each.
Pull and form each piece into a ball.
Put a griddle onto the stove and heat to a hot medium temperature - hot but not too hot
Pat each dough ball with some olive oil, roll each one just a couple of times on each side in turn, then set aside until needed.
One at a time, roll each flattened ball out to 9-10 inches in diameter, one at a time, cooking as you go along. Lightly flour if needed.
To cook:
Carefully place a fully rolled out dough circle onto the riddle/comal. Cover with a lid for best results. Wait until the bubbles form, only about 15-20 seconds but don't wait for too long before flipping over - they burn easily. You're looking for small patches of charring, but no large burnt areas. Likewise, after flipping over you want the bubbles to just slightly char before taking off the griddle/comal. Roll out and cook the rest of the breads. Place onto a plate or dish or in a tortilla warmer and cover with foil or a cloth as you go.
These breads freeze well. Allow to become completely cold before freezing.