They turned out absolutely perfect. They were pliable, bendy, foldable, everything you want a flour tortilla to be. Plus, they tasted great. My only wish is that I made them larger so I could use them burrito-style. Next time!
Heat a pan drizzled with olive oil over medium heat. Add turkey and cook until almost done, about 5 minutes. Break the turkey up with a wooden spoon as you cook.
Transfer turkey to a plate and return pan to stove.
Drizzle a touch more olive oil to the pan then add the peppers, onions and garlic. Saute until garlic is fragrant, 2 - 3 minutes.
Transfer turkey back to the pan, add tomatoes, tomato paste and spices and simmer until meat is fully cooked, juicy and flavorful, another 5 - 10 minutes.
While tacos are cooking, prepare the tortillas.
Whisk together dry ingredients in a large mixing bowl. Measure water into a glass measuring cup (start with one cup first) and stir in oil.
Slowly pour liquids over dry and mix with a wooden spoon or hands until moist and can easily form a ball or be kneaded. If dough feels dry, add more water 1 - 2 tablespoons at a time, kneading well after each addition.
Take a piece of dough, slightly larger than a golf ball and roll it into a ball. Using a cast iron tortilla press, press the dough into the machine until they're the thickness of traditional tortillas.
Cook on medium in a dry cast iron pan for 2 - 3 minutes per side.
Repeat with remaining dough until no dough remains.
When ready to serve, place a scoop of taco filling into a tortilla, top with desired toppings and enjoy!
To keep the tortillas warm during the cooking process, wrap them in a clean, dry dish towel.* To reheat totillas, wrap in a dish towel and microwave on high for 30 seconds (alternatively, you could do this in the oven at about 250 degrees F.