Total Time
1hr
Prep 30 mins
Cook 30 mins

perfect for quesadillas or for making fajitas.

Ingredients Nutrition

Directions

  1. Mix together the flour, baking powder, salt and oil.
  2. Slowly add the warm milk.
  3. Stir until a loose, sticky ball is formed.
  4. Knead for two minutes on a floured surface. Dough should be firm and soft.
  5. Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
  6. 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.
  7. 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. Don’t over work the dough, or it’ll be stiff.
  8. Keep rolled-out tortillas covered until ready to cook.
  9. In a dry iron skillet heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
  10. Keep cooked tortillas covered wrapped in a napkin until ready to eat.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a