Tortillas

Using lukewarm water makes the dough especially easy to knead.

If the dough is too dry, add water tablespoon by tablespoon; if it's too sticky, work in a little extra flour.

The rest period makes the dough more elastic and easier to roll out very thinly.

Keep the remaining dough pieces covered so they don't dry out.

Turn the dough occasionally and flour only sparingly so the tortillas don't become floury in the pan.

Wrap the finished tortillas in a clean kitchen towel to keep them warm and flexible.

They taste particularly good with chili con carne.