Makes 8 tortillas
Ingredients:
*2 c. of all-purpose flour ( for whole wheat: 1/2 c. whole-wheat flour + 1 1/2 c. all-purp. flour)
*1 tsp. baking powder
*1 tsp. of salt
*1 Tbsp.olive oil, veg. oil or lard
*2 Tbsp. butter
*3/4 c. milk. preferably whole
Method:
Mix together the flour, baking powder & salt.
Melt butter with milk on low heat. Slowly add the warm milk & butter to flour mix.
Stir until a loose, sticky ball is formed. A wooden spoon works well.
Knead a little on a floured surface until incorporated. Dough should be firm and soft.
Place dough under a towel for an hour. Go do something else!
After the dough has rested, break off eight sections, roll them into balls in your hands, place under the towel again 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.
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 30-40 seconds. It puffs up in various spots. Check for lovely browned or "burnt" spots. It's good & done!
Keep cooked tortillas covered under a towel or two to prevent drying out.
These freeze well! I pop 8-10 cooled tortillas into a freezer bag.
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