2 cups flour
1 teaspoon fine sea salt
1/4 cup fat
1/2 cup lukewarm water
Combine the flour and salt in food processor with chopping blade. Pulse
to mix.
Add fat to flour and mix until the fat is well incorporated. While
processor is running, gradually add water until dough forms a ball.
Continue running about 20 seconds more. Turn dough out onto smooth
surface and knead until dough is smooth and elastic.
Divide the dough into 10 balls. Pat the balls flat and pat and stretch
(resort to a rolling pin if necessary) until the dough is as thin as you
can get it. Drop each tortilla onto a very hot ungreased griddle or
frying pan.
Bake until freckled on one side and turn to cook the other side. This is
a staple in many Indian households and is eaten at all meals.
