Texas Flour Tortillas

Texas Flour Tortillas

I have no clue how I found the blog called The Homesick Texan...I think it was when I was looking up recipes for Hello Dolly bars. Anyway, I browsed her recipes and saw she had some for corn an flour tortillas so I kept that mental note. I wanted to make spinach and shrimp quesadillas but we were out of tortillas. So I looked up the recipe and got to work.

                                                                   Photo by Fly Girls
Texas Flour Tortillas (adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)

Ingredients:

Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk

Method:

                                                                          Photo by Fly Girls

 

-Mix together the flour, baking powder, salt and oil.

-Add the warm milk.

-Stir until a loose, sticky ball is formed.

- Knead the dough for two minutes.

-Place dough in a bowl and cover for 20 minutes.

-After 20 minutes, break off eight sections, roll them into balls, place on a plate and then cover for 10 minutes.

-Place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin until it’s thin and about eight inches in diameter.

 

-Cover rolled out tortillas until you are ready to cook them.

 

-Cook the tortilla about thirty seconds on each side in a dry skillet on high.

-Keep cooked tortillas covered wrapped in a napkin until ready to eat.

Makes eight tortillas.


Go here to check out the Homesick Texan blog!