- 8
Ingredients
- 2 c AP
- 1 1/2 t baking powder
- 1 t salt
- 2 t vegetable oil
- 3/4 c warm milk
Preparation
Step 1
Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loos, sticky ball is formed
Knead for 2 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 inot 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 the dough has rested, one at a time place a dough ball on a floured surface, pati ti out into a four inch circle, and then roll with a rolling pin from the center out until it's thin and about eight inches in diameter. Don't over work the dough, or it'll be stiff. Keep the rolled out tortillas covered until ready to cook.
In a dry iron skilled heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it's done.
Keep the cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas burner or in the oven wrapped in foil.
Can be stored in the fridge tightly wrapped in foil in plastic for a day or so.