My friend, Tisha, introduced me to this recipe several years ago. Homemade tortillas seemed like quite a hassle at the time, but once we made them, we were hooked. Instead of just being the vessel for the “real food” in a taco, the tortillas become center stage to whatever other tasty ingredients you add. I find myself especially hungry for these when we have ripe, flavorful heirloom tomatoes in our garden. Mmmm!
When we make tortillas, we make a huge batch to last for at least three meals. We eat the first round fresh that day and put the rest in the freezer for later.
These tortillas are best served warm, so take the time to heat them before proceeding with your tacos. They are also really yummy when brushed with butter and sprinkled with cinnamon and sugar.
2 c. flour
1 1/2 t. baking powder
1 t. salt
2 t. oil
3/4 c. warm milk
Mix the first four ingredients until well-blended. Slowly add warm milk.
Stir until a loose, sticky ball forms.
Knead for two minutes on a floured surface until dough is firm and soft. (You can do this part in your KitchenAid, if you have one.)
Place dough in a greased bowl and cover for 20 minutes.
Divide dough into 8 equal parts and roll each part into a ball. Cover and let rest 10 more minutes.
After dough has rested, pat out each ball into a 4″ circle and roll out until 6-8″ in diameter. (Keep tortillas covered until ready to cook, because they dry out quickly.)
In DRY skillet (as in, without oil), cook tortillas on high 20-30 seconds per side. The tortilla will begin to puff a bit when it’s done. Keep cooked tortillas covered until ready to eat.
Use as you would any other tortillas. Store in fridge, tightly wrapped, until ready to eat.