Combine the flour, baking powder and salt. Mix the canola oil and about a cup of water. Add the wet to the dry. Knead it. If it is crumbly, add more water. If it is tough, add more water. If it’s like pancake batter, well. . .you need to start over.
Heat a skillet on high. I use an iron skillet and I think it improves the flavor.
Get a ball of dough about the size of a golf ball. Flour your counter or a cutting board. With a rolling pin, roll your dough ball into a really flat circle-ish. You want it to be as thin as it can be without getting holes in it. Gently lay it into your skillet. Cook for 30 seconds and flip. Get your next tortilla ready. Take your first tortilla out of the skillet.
I keep my tortillas inside a folded dish towel until I am ready to assemble.
Filling for 6 burritos
I cook the turkey bacon right after the tortillas in my skillet. Then, cut it into small pieces. Once the bacon comes out, pour your eggs into the pan to cook.
Scrambling the eggs: I usually add a little Silk, salt and pepper to my bowl of eggs before cooking. Add the handful of shredded cheese into the cooking eggs.
For each tortilla…
Place the cheesy eggs on the bottom.
Sprinkle some bacon on top.
Spoon on some salsa.
Fold the bottom and top edges of your tortilla.
Roll your tortilla from one side.
Wrap in plastic wrap and foil.
To serve, microwave each burrito about 3 minutes and enjoy!
• Add some spinach into the eggs.
• Roast some peppers and add those to the mix.
• Try whole wheat flour for the tortillas.
• Sauté some mushrooms and onions and top your eggs with them.
• And, of course, you could add any number of spices or herbs.