Homemade Flour Tortillas

I found this recipe a while ago, and I don't remember how. It's one that I made often when I first discovered it, but I haven't made it lately. I decided to try this recipe again last night, with chicken tacos. These tortillas are fun to make, and pretty easy. I'm not able to make my tortillas as pretty as the original blogger's, or some of my blogging friends, but maybe I just need more practice.

These turn out thick for me, and they're good like that. (I do wish I could get them a tiny bit thinner, but I'm happy with them anyway). I have Homesick Texan to thank for this recipe. The only thing I changed about the original recipe was to include some whole wheat pastry flour.

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Flour Tortillas
Makes 8 tortillas

1-1/2c all-purpose flour
1/2c whole wheat pastry flour
1-1/2 tsp baking powder
1tsp salt
2tsp of canola oil
3/4c warm milk

1) Mix together the flours, baking powder, salt and oil.
2) Slowly add the warm milk.
3) Stir until a loose, sticky ball is formed.
4) Knead for 2 minutes on a floured surface. Dough should be firm and soft.
5) Place dough in a bowl and cover with plastic wrap for 20 minutes.
6) Divide dough into 8 sections & roll them into balls. Place on a plate, not touching each other, and cover with plastic wrap for 10 minutes. (It’s very important to let the dough rest or it will be like elastic and won’t roll out to a proper thickness and shape.)
7) After dough has rested, place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll it out, like you would a pie crust, until it’s thin and about 8” in diameter. Don’t over work the dough. Keep covered until ready to cook.
8) In a dry cast-iron skillet heated on high, cook the tortillas about thirty seconds on each side. They should start to puff a bit when they’re done.
9) Keep cooked tortillas covered, in a paper towel until ready to eat.

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