Tortillas,Chips and Tacos
2 cups flour 
3/4 cup water 
3 tbsp olive oil  ------  M
ix together well. Knead into a soft ball. Let rest
 for 15 min
Divide into golf ball size balls and roll out on a floured surface. 
you can Have about three pre-rolled at a time but any more than that and they shrink too fast and are tough. 

 Place in a hot pan slightly oiled. 
 The temp. I found best was about 7 :00 so cooler than warm. You will have to play this by ear for your stove if the flour is burning it is too hot, if it does not bubble up right away with the second flip, you are too cold, and  it is right. It wont scorch really fast either .
when it bubbles up a little and looks thicker on the edges flip it.
  


 After you flip it it will bubble up even faster. When it no longer looks transparent -ish (My Word )
your done. about 2 Min. in total. 

 Tortilla chips and Tacos  
 

Cut wraps in to four to six to eight pieces 

Brush with oil and sprinkle with desired spices 
bake at 350* until lightly browned and crisp 
Tacos can easily be made the same way by hanging them on the rack to produce the right shape