Tortillas are one of those foods that just taste so much better homemade. Similar to fresh baked bread, they melt in your mouth, coating your chosen filling with soft doughy deliciousness. Those plastic bags that tortillas come in and the distance that they often travel to get you isn?t very easy on the planet either.
I remember we used to go to this Mexican restaurant when we lived in DC where you could watch this old woman making fresh tortillas before they came to your table. Still warm and doughy, you could taste the pride that the woman took in her work. Yes, I realize that was a cheesy line, but yet so true.
|2 cups||all-purpose flour|
|1‑½ tsp||baking powder|
|2 tsp||vegetable oil|
|3/4 cup||lukewarm milk|
- Stir the flour, baking powder, and salt together in a bowl.
- Add vegetable oil to the lukewarm milk and mix together.
- Gradually add the milk to the flour mixture, and using clean hands, work it into a gooey dough.
- Turn dough out onto a surface dusted with flour and knead until the dough is no longer sticky.
- Return the dough to the bowl and let sit for about 20 minutes.
- Divide dough into 8 balls of equal size, cover them. Let sit for another twenty minutes.
- Roll the balls out one at a time to about a 7 inch circle.
- Cook in a preheated skillet. Flip after 30 seconds. Do this with all of the dough.