Texas Flour Tortillas

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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • 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.
  • Keep rolled-out tortillas covered until ready to cook.
  • 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.
  • Keep cooked tortillas covered wrapped in a napkin until ready to eat.
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