It's easy to make your own flour tortillas! And this recipe uses no lard or shortening! It makes the best tortillas I've tried to make.
Texas Flour Tortillas
2 cups of all-purpose flour
1 1/2 teaspoons of baking powder
2 teaspoons sugar
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk
Mix together the flour, baking powder, salt and sugar.
Stir in oil.
Slowly add 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 and let rest.
Divide into eight sections, rolling them into balls. Place on a plate (make sure they aren’t touching) and cover with damp cloth or plastic wrap for 10 minutes.
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 or griddle, 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.
Can be reheated in a dry iron skillet, on griddle or in the oven wrapped in foil.
Store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.
If you would like more insight on this recipe, visit Home Sick Texan.