These amazing homemade tortillas are the first official item checked off my bucket list. I can’t BELIEVE it took me this long to make homemade tortillas. They are insanely easy to make and the taste? Absolutely awesome. I have been ruined for all other tortillas. I will say though, Lisa over at Homesick Texan said that if you can roll out pie dough you can roll out a tortilla. Reading that frightened me. I suck at rolling out pie dough! I’ll admit, my first tortilla looked like a seashell (check out the awesome cell phone pic on our facebook page!). I didn’t do it on purpose and probably couldn’t do it again if I tried but seashell or not, it tasted heavenly! The only thing I plan on doing differently next time is doubling or maybe even tripling the recipe because the rolling out part was pretty painless and if you are going to wait an hour for the dough to rise you may as well get a couple meals worth out of it! These freeze beautifully and only need to be warmed up in a dry pan.

Homemade Flour Tortillas

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:
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.
After the dough has rested, 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. (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.)
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. (If you roll out pie crusts you’ll have no problem with this.) 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 or comal 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.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.