Ingredients

  • 2 cups All-Purpose Flour
  • 1 1/2 tsp. Baking powder
  • 1 tsp. Salt
  • 2 tsp. Vegetable Oil
  • 3/4 cup Lukewarm milk (2% is fine)

Directions

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). The kneading will take care of the stickiness. Return the dough to the bowl, cover it with a damp cloth, and let 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.

Cooking Option 1 – Soft flour tortillas

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.

Cooking Option 2 – Pan-fried tortillas

Heat 1 inch of cooking oil in skillet on medium heat. Place tortilla in pan for 30 seconds, turn it, and let the other side cook for 30 seconds. Remove the tortilla, drain on paper towels or place in napkin-lined basket. Repeat for the remaining tortillas. These tortillas remain soft and pliable.

Cooking Option3 – Puffy tacos

Prepare taco filling (beef, chicken, pork, beans, combo) and allow to cool. Place tortilla on work surface and fill with 2-3 Tbsp. of taco filling. Wet half of the edges with water and fold tortilla. Press to seal. Repeat with remaining tortillas. Heat deep fryer or heavy pot of cooking oil to medium high. Place taco in oil for 30 seconds, flip over and cook additional 30 seconds. Remove and drain. Repeat for the remaining tortillas.

NOTE: These will freeze well. Wrap them tightly in plastic, and they will keep 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. Do NOT microwave!