Tex-Mex Flour Tortillas
Recipe by Homesick Texan
2 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vegetable oil
3/4 cup warm milk (warmed in microwave for 45 seconds)
In a small bowl or in the bowl of a stand mixer, mix together dry ingredients and oil. Slowly add milk and stir until a sticky ball is formed. Transfer the sticky ball to a well floured surface. Knead 2 to 3 minutes until dough is firm and soft. Place dough ball in a bowl and cover with plastic wrap and let it rest for 20 to 30 minutes.
One at a time, place one ball on a floured surface. Pat the ball out into a circle then roll it out with a rolling pin until it is thin and about 8 inches in diameter. Be careful not to overwork the dough or it will be stiff. Keep rolled out tortillas covered until ready to cool.
To cook, heat a heavy skillet over medium heat. Place one tortilla in the skillet and cook about 30 seconds per side. You will know when it is time to flip when the top begins to puff up. *Be careful not to overcook these.
*Leftover tortillas can be wrapped in foil or plastic and stored in the refrigerator for 1 day. To reheat, warm them up in a dry skillet over medium heat or wrapped in foil and put in a warm oven.