Bev's Recipe Collection

• 1 3/4 C flour
• 1/2 t salt
• 1/4 t baking powder
• 3 T olive oil
• 1/2 C hot water

Combine flour, salt, and baking powder in a bowl. Stir in the oil with a spoon. Stir in hot water. Transfer to a flat surface and knead for about 30 seconds until it forms a smooth ball. Start preheating an ungreased cast iron pan to medium-high. Cut dough into 8 equal pieces. Form each piece into a smooth ball. Roll each ball super thin. (Try to use very little to no flour as this helps the dough stick to the counter a bit so it’s easier to roll thin.) Place each tortilla in the hot pan and cook about a minute, turning once. (You can press down any large bubbles.) Place under a kitchen towel. Once cool, store in an airtight bag.

Makes 8 eight-inch tortillas

Wash and salt the potatoes. Slice a cross shape about 1/4″ thick into each potato.

Bake at 400 degrees for nearly 2 hours. Cut deeper into the slices you made initially. Bake 10 more minutes.

Push open the crispy, crackly, salted skin. Drop butter into the lightest, fluffiest baked potato you ever made. Salt and pepper to taste.