Directions:

In a medium mixing bowl combine flour, salt, cream of tartar and baking soda. Add oil and water to dry mixture using either a spatula or your hands, dough should foam into a more solid type dough. If it is too sticky, slowly add a little more flour. If too dry, add a little more oil.

Divide dough into 9 equal portions and form into a small balls.

Pull out eight rectangular pieces of parchment paper the width of your tortilla press and then cut them in half, so you have two squares. This will be used for the top and bottom of the tortilla to prevent sticking to the press to keep a clean look.

Spoon out a heaping tablespoon (depending on size of your tortilla press) on the parchment in the tortilla press. I prefer to put the spoonful a little closer to the back so that it spreads out more evenly. Press down slowly making sure not to let the dough squeeze out the sides too much.

Remove tortilla from press with the parchment paper still intact. You will be keeping the tortilla in the parchment paper until its cooked. At this point you can either refrigerate (if eating within a day or two) or you can freeze in an airtight container or zip lock. Or you can cook them immediately.

Cooking Instructions:
In a non-stick pan on medium-low heat, remove one side of parchment paper on the tortilla and that side on pan. Once the tortilla has warmed a bit, remove the other piece of parchment paper. Cook until both sides are golden brown.

Asian Green Onion Cake Option

Using above recipe and adding medium chopped Green Onions to tortillas dough (1 onion per tortilla) will give you the delicious option very similar to Asian green onion cakes, when ready to eat we recommend reheating in skillet with a little additional avocado oil. Follow all other directions above.