130 g (½ cup + ¼ cup + 2 Tbsp) maize flour (corn flour)
115 g (~4 oz) unsalted butter, room temperature
12 g (2 tsp) baking powder
5 g (0,8 tsp) salt
40 g sun-dried tomatoes
175 g (3/4 cup) warm water
Sift together flour, baking powder, and salt. Add the room temperature butter and mix together with forks or a pastry cutter until dough forms loose crumbs.
Blend together sun-dried tomatoes and warm water until smooth. Stir flavored water into the dough until a loose ball is formed. Transfer to a floured surface and knead the dough until it becomes elastic, adding more flour as needed to prevent the dough from sticking. Cover the dough with plastic wrap, and let rest for 15 minutes.
Divide the dough into 8 equal balls. Roll each balls and cover with plastic wrap and let rest for another 15 minutes.
Preheat a large skillet. Before cooking, roll out each balls to desired thickness (I prefer about 1-2 mm tortillas). Cook every tortilla for 1 minute on each side or until slightly brown. Don’t overcooked tortilla.
Store in the refrigerator inside an airtight container. When ready to eat, bring back to room temperature or heat up in microwave machine.