• 2 cups rye flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder (optional)
  • 3 Tablespoons oil (olive is best)
  • 3/4 cup warm water
Mix the dry ingredients together in a bowl. Mix the oil in with the warm water and pour them in the dry ingredients and mix together. The dough should not be too dry or wet. If too dry, add water. If too wet, add flour. Knead for a couple of minutes. The dough should be moist. Let the dough rest for 1 hour.

Divide the dough into 12 pieces, rolling them into small balls between your hands. Cover them with a thin damp towel to rest for at least 10 minutes (up to 1 hour or so).

To shape, use a rolling pin to roll them out thinly. Rolling from the middle out, rotating the dough circle to get a more even shape and turning over. Use flour on the rolling pin to keep the dough from sticking. They should be about 7 inches in diameter or so, about 1/8 inch thick (they shrink slightly when you cook them).

To cook, preheat a dry skillet on medium heat for a few minutes. You will not need any oil to grease the pan. It helps to keep the tortilla from sticking to the pan by “shaking” the pan or moving it with your fingers carefully while cooking. Cook for about 30 seconds on one side, then flip over and do another 30 seconds on the second side. As the first ones cook you’ll be able to adjust your stove as necessary, finishing the rest the same way. They will be done when light brown spots start to appear. It may puff up.

To keep them warm, put on a plate and cover with a dry towel, placing part of the towel underneath to keep the bottom one from getting soggy. Keep them covered, opening only to put another cooked one inside, until serving time. Serve while still warm.