Step 1: Ingredients
- 1/2 cup water
- 1 teaspoon olive oil
- 2 cloves garlic
(Optional additions: a tablespoon or two of Parmesan cheese and pine nuts)
- 2 1/2 cups white flour
- 1 teaspoons salt
- 1 1/2 teaspoons baking powder
- 2 tablespoons shortening
Step 2: Mix the Dry Ingredients
Then use a pastry cutter to cut the shortening into the flour mix.
Step 3: Blend the Wet Ingredients
Step 4: Mix the Wet and Dry Ingredients
Stir with a spoon to combine then knead a little until smooth.
Divide the dough into 8 balls.
Flatten the balls and let them set under a cloth for 20 minutes.
Step 5: Roll and Bake
Roll out one tortilla into about an eight inch circle.
Toss the tortilla onto the hot (dry) skillet and bake each side for 60 seconds.
While one tortilla is baking, roll out the next one.
As each tortilla finishes baking, stack them inside a moist cloth to soften.
Step 6: Fill and Eat
Note that the pesto flavor is somewhat subtle so if you really want to feature it you may wish to choose mild fillings. Also, as you can see in the picture, a bit of red and yellow food like tomatoes or sweet peppers contrasts nicely with the color of the tortilla and helps to liven up the presentation.