Texas Flour Tortillas (stolen and changed from the blog- Homesick Texan)
5-7 cups whole wheat flour (sifted)
4 1/2 Tblsp of baking powder
3 teaspoon of salt
6 teaspoons of vegetable oil
2 1/4 cups of warm milk
Mix together the flour (minimum amount) , baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed. Add flour as necessary.
Knead for two minutes on a floured surface. I did this step in my
Bosch mixer; you could also do it in a kitchen aid. Dough should be
firm and soft when it pulls away from the side it is ready.
Place dough in a bowl and cover with a damp cloth or plastic wrap for
After the dough has rested, separate into 24 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
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. These freeze well also. You can store in
the refrigerator for a day or so.