- 4 cups of all-purpose flour
- 3 teaspoons of baking powder
- 2 teaspoon of salt
- ¼ cup olive oil
- 1½ cups warm milk
Directions:
- Mix together the flour, baking powder, and salt. Microwave the milk for 2 minutes and then whisk in the oil. Dump the steaming milk and oil mixture into the flour and stir until a loose, sticky ball is formed.
- Using a rubber spatula, fold over and knead the dough ball in the bowl for no more than two minutes. Dough should be firm and soft and still warm from the milk. Do not over knead.
- Place dough in a bowl, cover with a cloth dampened with hot water, and let rest for 20 minutes.
- After the dough has rested, break off or cut sixteen sections, place on a plate or flexible rolling board (make sure they aren’t touching) and then cover balls with the cloth re-dampened with hot water10 minutes. It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.
- If making for the freezer, put each cut piece in a strip of wax paper, rolling up from one end for one complete turn, then wrapping both sides inward before rolling the rest of the way.
- If cooking immediately, sfter 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 or roll out each one before cooking.
- In a dry iron skillet, flat frying pan, or electric griddle, heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done. They will draw up in size in the pan.
- Keep cooked tortillas covered wrapped in a napkin until ready to eat.
- Tortillas can be reheated in a dry iron skillet, over your gas-burner flame, or in the oven wrapped in foil. You can store in the fridge tightly wrapped in foil or plastic for a day or so.
Yield: 16
Source: Rebecca Anne (Bettina Matilda) Boyles Kulp's recipe collection
