Texas Flour Tortillas
May 29, 2019
"perfect for quesadillas or for making fajitas."
- Serving Size: 1 (57 g)
- Calories 134.8
- Total Fat - 1.8 g
- Saturated Fat - 0.6 g
- Cholesterol - 2.5 mg
- Sodium - 390.9 mg
- Total Carbohydrate - 25.2 g
- Dietary Fiber - 0.8 g
- Sugars - 1.2 g
- Protein - 4 g
- Calcium - 95 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Mix together the flour, baking powder, salt and oil.
Slowly add the 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.
Break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes.
After dough has rested, 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 heated on high, 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.
Tips & Variations
No special items needed.