In a large bowl, place the flour, baking powder, salt and mix. Eat them warm, but to freeze or refrigerate, make sure you cool them spread out on a flat surface before bagging them.It takes about 1 minute to cook on the 1st side (you will see some bubbles appear on the surface, this is normal), then you turn and it takes about 30 seconds on the second side.My process is usually: flatten, place in comal, flatten another one, turn the one in the comal, flatten another one, remove the one from the comal and repeat!.You can pile up the uncooked tortillas, they won't stick.Just like with pancakes, the 1st one is never good, but the rest are delicious.You don't need to oil the skillet (there's enough oil in there). Cook your tortillas on a "comal", flat griddle or skillet at medium heat (mine was on 6 on an electric stove).just spread them enough so they are bout 6 inches in diameter.
Let the testales rest for about 30 minutes covered with a damp towel.Make several round balls (called "testales"), and placed them on a floured surface (cookie sheet works great)."break" pieces off the dough (about the size of a golf ball) by squeezing it with your thumb and index finger (like you're choking it).When the dough is firm enough, knead it a bit on a flat surface.Make a "hole" in the middle of your "mountain" of flour.
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