Ingredients

• 1 2/3 cups low-protein baking mix

• 3/4 tsp taco seasoning

• 1/2 tsp salt

• 2 tbsp vegetable oil

• 1 drop yellow food colouring

• 7 tbsp water

Instructions

1. In a medium bowl, stir together the baking mix, taco seasoning, and salt.

2. Drizzle the oil over the mixture, and mix in with a fork.

3. Add the yellow food colouring to the water. Add the water to the mixture 1 tbsp at a time, continuing to mix with a fork in between.

4. Once all the water has been added, pick up the dough with your hands, and knead it into a ball.

5. Divide the dough into 6 equal pieces, and roll each piece into a small golf ball-sized shape.

6. Place each small ball of dough in between 2 sheets of waxed paper, and press into a 5- to 6-inch circle. If you have a rolling pin, use it to help you flatten out the dough.

7. As you roll out the dough, stack the tortillas with a layer of wax paper in between each of them. This will prevent the tortillas from sticking together until you are ready to cook them.

8. Heat an ungreased skillet to high, and cook tortillas, one at a time, for 30 seconds on each side.

9. Remove tortillas from the skillet, and lay them on a baking sheet. Cover with a warm towel until you’re ready to serve.