2 cups unbleached all-purpose flour (bread flour will work too)

½ tsp salt

¼ cup vegetable oil

⅔ cup boiling water

1 tablespoon of Butterfly Pea Flower

Two pinches of Saffron

NOTES

Flavor Alternatives

Flour - You can substitute ½ cup of the all-purpose flour with ½ cup of any other flour, such as masa harina, oat flour, spelt flour, garbanzo flour, brown rice flour, quinoa flour...you get the idea. Just add it in Step 1.

Salt - Use any salt, such as Murray River Flake Salt or Alderwood Smoked Salt. Or use a seasoned salt blend, like Svaneti Seasoned Salt, Osaka Seasoned Salt, Tuscan Rosemary Salt, Voodoo, or Provencal Seasoned Salt.

Oil - We used vegetable oil, but any oil will do. Try a Roasted Garlic oil, or make your own flavored oils using chiles or herbs...if you want to use sesame oil, just add a few drops to your vegetable oil - it has a very strong flavor and will be overwhelming

Water - You could make flavored tea ones - just strain the tea out before adding to the flour mixture. Lapsang Souchong (1 teaspoon) or Hibiscus (1 tablespoon) would be good...

Spices - For any of these, use 3 Tbl of the spice and add to the flour/oil mixture. Everything Bagel Spice makes great tortillas for breakfast or brunch tacos!

For herby tortillas, try Ranch Seasoning, Israeli Za'atar, Orange Tarragon(ground), El Greco, Italian Herbs or Herbes de Provence.

For sweet tortillas, try Cinnamon Toast Spice, Pumpkin Pie Spice, Poudre Douce, or Advieh .

For exotically spiced tortillas, try Limón-Chile, Bulgogi Spice, Urfa Biber, Fenugreek Leaf, Harissa or Cuban Spice. 

For really cool colors (and flavor, too), try combining Beet Powder (2-½ tablespoons) and Black Sesame Seed (2 tablespoons) in with the flour/oil mixture, or Hibiscus (1 tablespoon, then strain), or Butterfly Pea Flower (2 teaspoons, then strain) in the water part.