Friday, October 7, 2011

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)


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

                                                                          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!

1 comment:

  1. Thank you for the recipe - I had it at one time and couldn't find it.