Flour Tortillas

I got this recipe from an AMAZING cookbook called 'The Homesick Texan'. This cookbook was a purchase I will never regret. There were several different options in the book for tortillas, but I've always preferred the thicker fluffier flour tortillas over their super thin counterpart. Plus, these things are super easy to make! Enjoy. :)

• 2 tbsp butter
• 3/4 cup milk
• 1 tbsp vegetable oil (I always use olive oil!)
• 2 cups all-purpose flour, plus a little extra for kneading
• 1 tsp baking powder
• 1/2 tsp salt

1. Melt the butter into the milk in a small pot on low, remove from heat, and stir in oil.
2. In a separate medium-sized bowl combine the 2 cups flour, baking powder, and salt.
3. Mix in the liquids and stir until a loose ball has formed and you get all the bits mixed in
4. Knead your ball on a very lightly floured surface for about two minutes, just until dough is smooth
5. Place dough back in the bowl, cover, and let rest for an hour
6. Divide the dough into 8 equal balls (I always end up just doing 6!) and cover again to rest for 30 min
7. Roll out each ball into a 4-6 inch circle, the dough should be really thin, careful to not overwork dough
8. On a dry skillet turned on medium-high, cook tortilla on first side until bubbles start to form, flip and cook for about 30 seconds until light brown spots of deliciousness start to form.

My Tips: 

• If not cooking all of the dough at once, place rolled out dough in a ziploc bag with a piece of parchment paper separating each piece, squeeze out the air, and freeze until needed.
• When rolling out dough do NOT roll back and forth like a crazy person (haha), this will over work the dough. Roll out each side one direction at a time, you don't want to confuse all the gluten!
• The longer the dough rests, and the less it's worked with, typically the more soft and tender it is

Kudos To: The Homesick Texan  :D

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