Flour Tortillas by
Source: Texas Cooking
2 C All-purpose flour
1 1/2 tsp Baking powder
1 tsp Salt
2 tsp Vegetable oil
3/4 C Lukewarm milk (2% is fine)
C All-purpose flour
1/2 tsp Baking powder
C Lukewarm milk (2% is fine)
Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate. Gradually add the milk to the flour, and work the mixture into a dough. It will be sticky.
Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness. Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes.
Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don't want them to stick together.
Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. (If you have a tortilla press, you can use that instead of rolling 'em out.) Rolling: With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla.
Transfer the tortilla to a hot, dry skillet or griddle. (Be sure the skillet is HOT or this will take too long and the tortilla will get hard.) Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds. Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas.