TORTILLAS

I like this recipe because it does not use traditional lard, but still tastes great!

2 C. all-purpose flour (can substitute 1 C. for whole wheat flour)

1 1/2 T. baking powder

1 tsp. salt

2 tsp. vegetable oil

3/4 C. warm milk

Mix together flour, baking powder, salt and oil. Slowly add the warm milk and stir until a loose, sticky ball is formed. Knead for two minutes on 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 and place on a plate (make sure they aren't touching). Cover balls with damp cloth or plastic wrap for 10 minutes.

After dough has rested, place one ball at a time on a floured surface and pat out into a four-inch circle. Roll with a rolling pin from the center until it's thin and about eight inches in diameter. Don't overwork dough or will be too stiff. Keep tortillas covered until ready to cook.

In a dry 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. Serve warm. (Can store in fridge tightly wrapped in foil or plastic for a day or so, just reheat in dry pan).

Makes 8 tortillas.

from the Homesick Texan blog