Thursday, July 15, 2010

2 cups all-purpose flour (or one cup whole-wheat, and one cup all-purpose)
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vegetable oil
3/4 cups warm milk

1. Combine the flour, baking powder, salt and oil. Slowly add the warm milk. Stir until a loose, sticky ball is formed.

2. 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.

3. After the dough has rested, divide into eight sections, and roll each section into a ball. Place on a plate (make sure they aren’t touching) and cover with a damp cloth or plastic wrap. Let rest for 10 minutes.

4. On a floured surface, roll out each dough ball into a circle, about eight inches in diameter. Don’t overwork the dough. Keep rolled-out tortillas covered until ready to cook.

5. In a dry skillet, cook the tortillas about thirty seconds on each side. They will start to puff when done. Tightly wrap any leftovers and refrigerate.