Prep 45 mins
Cook 10 mins
From http://homesicktexan.blogspot.com "I am so in love with these tortillas that I found myself just staring at them with a silly grin plastered on my face, amazed at what I had made. My friends think I’m a little nuts for my obsession, and maybe I am, but who cares? It may have taken me many years, but at last I have cooked homemade flour tortillas I am pleased and proud to not only eat myself but to share with the world."
- Mix together the flour, baking powder, salt and oil.
- Slowly add the warm milk.
- Stir until a loose, sticky ball is formed.
- Knead for two minutes on a floured surface. Dough should be firm and soft.
- Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
- After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.).
- After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
- In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
- Keep cooked tortillas covered wrapped in a napkin until ready to eat.
- Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
- While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
I had so much fun making these. I rolled them as thin as I possibly could, they were still a little thicker than store bought. I think I might add a little more salt next time. I'm sure I'm just used to all the salt in store bought tortillas. Thanks for posting this recipe.
Best. Tortillas. Ever. Have been making these for a long time. Nice to see it posted here in an easier to read format, as I'm too lazy to take it off the blog myself. LOL. Takes a bit of time but they are soooooo good.
These came out great: They're sort of in between a flour tortilla and a soft pita or naan. I used 1 1/2 cups all-purpose flour and 1/2 cup whole-wheat. The only issue I had was that high heat was too hot--I burned the seasoning off of my cast-iron skillet and melted the edge of a spatula, scorched a couple of tortillas and set off the smoke alarm. I did better on medium to medium-high and a longer cooking time. I made 12 smaller tortillas instead of 8. They just CRY to be eaten straight off the griddle, with butter.