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How to make it

  • Stir together the flour and baking powder in a large mixing bowl.
  • Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate.
  • Gradually add the milk to the flour, and work the mixture into a dough.
  • It will be sticky.
  • Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press).
  • The kneading will take care of the stickiness.
  • Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest.)
  • Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes.
  • Avoid letting them touch, if you don't want them to stick together.
  • Dust your work surface with flour.
  • Working one at a time, remove each piece of dough and pat it into a 5-inch circle.
  • With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla a little less than 1/4-inch thick.
  • Transfer the tortilla to a hot, dry skillet or griddle.
  • It will begin to blister.
  • Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds.
  • Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil.
  • Repeat for the remaining tortillas.
  • Although flour tortillas, like corn tortillas, are best if eaten right after they are made, these tortillas will freeze well.
  • Wrap them tightly in plastic, and they will keep, frozen, for several weeks.
  • To serve tortillas that have been frozen, let them thaw and come to room temperature, then wrap them in aluminum foil and heat them in a warm oven.
  • Microwaving tends to toughen them.
  • Do not use bread flour.
  • You want flour with a low gluten content.
  • You dont want to over-flour your work surface, but you dont want your rolled-out tortilla sticking to it either. I
  • fThe dough adhered less to an unvarnished wood surface (like an old cutting board) than any other surfaces.
  • A flat dough scraper, known in baking parlance as a "bench knife", is very efficient in removing the rolled-out tortilla from the work surface.
  • When rolling out tortillas, dust your rolling pin with flour, and dont be afraid to apply pressure.
  • Flour tortilla dough is pretty sturdy; but not to the point of rerolling.
  • You dont want tough tortillas.
  • The use of a tortilla roller (similar to a short piece of broomstick), rather than a rolling pin. may be used
  • Rolling out tortillas in perfect circles is harder than it sounds; the dough wants to draw up.
  • So if perfectly circular shapes are important, you can trim away the excess with a sharp knife.
  • A cast-iron skillet or griddle is practically indispensable for making any kind of tortilla.
  • A dry cast-iron utensil, unlike most other materials, can take high temperatures over a sustained period of time without being adversely affected, although you may have to do a reseasoning afterwards

Reviews & Comments 3

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  • midgelet 14 years ago
    remember: do not use bread flour, let the dough rest and don't keep re rolling, just keep on trying to roll them as thin as possible and eventually you will get it!
    Was this review helpful? Yes Flag
  • joe1155 14 years ago
    Thanks for posting this recipe. I'll definitely try this out.
    Was this review helpful? Yes Flag
  • bakerrakka 14 years ago
    love your recipe! i have a tortilla problem, im wondering if you can help? i can never ever get them thin enough, what am i doing wrong??
    thanks peace.
    Was this review helpful? Yes Flag

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