Texas Flour Tortillas...Ok, a couple of weeks ago, I posted another flour tortilla recipe that I liked very much. It was wholesome and done in a more "traditional" way...made with just flour, water and oil. But I kept thinking about the store-bought version of the flour tortillas. They sort of have this "puffiness" and a bit of chewiness to them. Could I somehow make them that way? That night, I was thinking about the recipe and thought...what if I would add some leavening and "fluff" the tortillas a bit. Would it work? I really didn't have too much to lose if I tried. I kept thinking about it for a few days and then decided to check some online recipes to see if any used leavening in their tortilla dough. What a big revelation...quite a few did! I was excited... there was such a thing as tortillas made with leavening(baking powder)! But it wasn't until I read a post on the Homesick Texan about her quest to find the best Texas Flour Tortilla recipe, that I was really intrigued. I kept reading...and glanced at the ingredients. Hmmm... baking powder, that was good...but milk instead of the usual water? That's when I knew it would be a winner of a recipe...I've done many flatbreads that use milk as the liquid ingredient. For sure, the milk definitely makes the flatbread taste better. But if you think about it, "real" tortillas would never have milk as the liquid. You know, I didn't care... I just wanted the tortillas to taste really good. So, I was willing to try the recipe. Well, these tortillas were just incredible...what I had been looking for. The best I've ever had. We gobbled them up:) Ok, maybe not all of them. I did make some soft tacos with a few of the tortillas. I added some chicken and some fresh salsa. Simple ingredients, but good..we loved it. If you don't care about making the "traditional" tortillas, you might want to give these a try. Hope you enjoy...
Ingredients: Inspired by The Homesick Texan and adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison
2 cups of all-purpose flour ( you can substitute some whole wheat flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil ( I used 1 TBS)
3/4 cups of warm milk
~~I made this dough in my food processor, but you can also make it using a mixer , or even by hand.~~
In a food processor(or mixing bowl), mix together the flour, baking powder and salt.
Slowly add the warm milk and oil. Knead until it forms a ball.
If need be, add a bit more milk especially if your dough is too stiff. Knead for an additional 2 minutes.
The dough should be soft and supple.
Place dough in a bowl and cover plastic wrap for 20 minutes. Form into 8 balls.
Cover with plastic wrap and let rest for an additional 10 minutes. Lightly flour your counter( I like to use an oiled counter) take a ball and roll out into a thin(as thin as you can get it...paper thin?) circle.
Heat skillet on high and then lower to med/low and place the tortilla to cook for thirty seconds on each side. It should puff a bit and form bubbles.
I like to sort of press on the tortilla so that the whole tortilla gets golden brown spots rather than than just the few bubbles that make contact with the skillet.
Keep cooked tortillas covered ...this will help them to not dry out. You can easily freeze the tortillas, especially if you double or triple the recipe.