In a large bowl add the dry ingredients - flour, baking powder, salt and sugar - and mix.

Add the oil (or plant-based butter), and knead it thoroughly into the dry ingredients. (About 30 seconds)

Add slowly half of the water, knead, then add the reminder. The dough will be wet and sticky, which is great. The dough will get less sticky the more you knead it, so do not add more flour.

Knead the dough for about 10 minutes. (you can knead the dough in the same large bowl)

Shape the dough into a half-ball shape, coat the top with a little oil, cover the bowl and let the dough rest for 20 minutes.

Knead the dough for about 2 minutes, then form 10 small balls (for 6-inch taco sizes), or 8 smaller balls (for 8-inch sizes for wraps). Tip: Flatten the first one to verify the right size you want.

Add a little flour to your hand and roll each dough into a ball and lightly flatten it to get it ready to shape.

Using a tortilla press: Use two pieces of wax paper or cut a large plastic Ziploc freezer bag into two pieces of sheet. Place one sheet on the press, Place the dough in the middle of the sheet. Then place the 2nd sheet on top of the dough. This prevents the dough from sticking to the press. You can also dip the dough balls into flour to prevent sticking, instead of using sheets. Close the press to flatten and shape the dough.

Heat a non-stick pan, non-stick tawa, or seasoned cast iron skillet or griddle to medium heat.

Add one flattened tortilla at a time. Cook and flip about every 30 seconds for about 1 ½ to 2 minutes. If the pan is at the right temperature, the you will see bubbles inside the dough after 1 about minute of cooking. This is a good sign and means that the middle of the flatbread is being cooked. Adjust and lower the heat level a bit if the tortilla burns too quickly.