Fluffy Homemade Tortillas (Surprisingly and Delightfully Easy!)

I've been reading around in blogverse, and I've come to the conclusion that to be a popular blog, one must update constantly... as in daily, or even hourly.  I do not have this kind of time, seeing as I'm on my way to quitting the farm, trying to start my own business, and keeping the house in (barely) running order.  And all while chasing after a twenty-some pound nine month Poopmonster who thinks cat is a major part of the food pyramid.

Anyway, I do make a little time to cook, so here's what I've been doing this week:

Yes, it's a tortilla.

TORTILLAS!

Of course, around here, they don't last too long, so I avoid the extra work of rolling them into circular shapes and just let the dough do what it will.

These are incredibly shiny.  And trust me, they turn out excellent every time.  This recipe is actually written down, unlike my Chocolate Chip Cookies of Doom! recipe, which is actually an experiment still in the works...

Okay, okay, on to the recipe.

INCREDIBLY FLUFFY TORTILLAS
3 cups flour (I use whole wheat)
1 cup ice water (or very chilly)
3 T fat of choice (butter, coconut oil, EVOO... Whatever floats your boat.  {I like it with EVOO})
1-ish t salt (too much salt makes them taste like pretzels.  Ick)
2 t baking powder
Pinch of baking soda

Mix all the dry ingredients first.  Add your fat of choice, combine 'til crumbly.  Slowly pour on the water (minus the ice), and mix.  I prefer being messy, so I usually use my hands for this.
Knead a few times until it comes together (like above picture).

Pull off golf ball or larger chunks, roll into a semi-round shape, dust counter and ball with flour, and use a rolling pin to flatten.  It needs to be pretty thin to cook quickly.

This is as close to round as they get.

Before you get too far into rolling, heat a skillet, griddle, or other flat stove top pan.  Roll out a few more tortillas while the pan heats.
Fling your flattened raw tortilla onto the hot skillet, and watch as the bubbles rise, much like a pancake!
Once the bubbles are set (this takes less than a minute sometimes), flip the tortilla over.  Cook for about another minute.  Flop onto a plate.

And watch as they disappear before your very eyes!
I hope this turns out better than the cookies.
And hopefully the instructions are a little easier to understand as well.
This is a great kid's recipe, too.  Really easy and really tasty.  Hope you enjoy!
Note:  These turn out a little thicker than standard tortillas, almost like a really thin flatbread.  If you roll them a little thicker and smaller, they make great skinny buns for burgers.  I have yet to try this gluten-free.  Me mum is gluten-intolerant, so I'm sure she'd appreciate a tortilla that didn't taste like cardboard!