In a food processor, pulse to combine the dry ingredients.
Remove the top, and add apple cider vinegar (2 teaspoons) and whole egg (1).
Pulse using 1 second intervals, until the dough forms into a ball.
We’ll then form the tortillas, which can be done 1 of 2 ways. The dough will be sticky, so use damp hands to handle it!
Option 1: Use a rolling pin to roll the dough between 2 pieces of parchment, then press a 5” bowl into the dough to “stamp” tortillas. Form the scraps back into a ball, then roll and stamp. Continue doing this until you’ve used all the dough. (This is my preferred method)
Option 2: With damp hands, divide dough into 6 small balls. Roll each between 2 pieces of parchment paper until they’re ¼” thick.
Heat a large nonstick over medium heat.
Once the pan it hot, brush it with oil and add the tortillas. Don’t over crowd them, you may need to do this one at a time.
Brush the tops of each tortilla with oil.
Cook time will vary with the heat of your pan — you want each side to get a light golden sear, which took my about 20 seconds. Don’t over cook! This will make them brittle!
Wrap cooked tortillas in a kitchen towel as you cook the rest.
Serve warm and enjoy!