Ingredients

• 3/4 of a cup of Greek Yogurt
• 1 cup of ap flour
• 1 teaspoon of baking powder
• Pinch of salt
• Olive oil

Directions

• In a large mixing bowl, combine flour, baking powder, and salt.
• Add in the yogurt, stirring together utilizing a spoon. Once combined, form in to one large ball.
• Transfer dough onto clean, dry, floured surface. Knead dough with hands for 2-3 minutes, until smooth. If the dough is too sticky, sprinkle in a bit more flour. Allow dough to rest for about 10 minutes.
• Divide into 8 equal servings. Making each a ball.
• Roll out with a rolling pin, or utilize a tortilla press.
• In a medium sized saute pan, heat a bit of the olive oil. Toss in one former dough ball at a time. Allow to brown, flipping after you see some bubbles appearing. Once flipped once, and the brown side puffs up they are about done.
• Cook off the remaining dough. Place cooked tortillas on a plate, covering with kitchen towel.

I prefer to used non bleached, organic flour as well as organic cold pressed olive oil. The links above are of “cleaner” ingredients.