Flour Tortillas

 

Makes 6 to 8 tortillas, approximately 6 to 7 inches in diameter

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons oil, canola or corn
• 3/4 cup lukewarm milk or water

1. Sift together the flour, salt, and baking powder into a large mixing bowl ; into the dry ingredients pour the oil, and mix with your fingertips to combine.
2. Add the milk or water, working the liquid into the dough until a sticky ball forms.
3. Lightly dust a counter or pastry board with flour, and knead vigorously for 1 minute ; the mixture should be "earlobe-soft" and no longer sticky.
4. Let the dough rest, covered with a damp cloth, for about 15 minutes ; divide the dough into 6 or 8 balls, cover them again with a damp cloth, and let them rest another 15 to 30 minutes (or refrigerate them up to 4 hours).
5. Lightly dust a counter or pastry board with flour, and rool out each ball of dough into a circle or oval approximately a quarter inch thick ; a tortilla roller (much like a short section of broom-stick) is easier to use than a coventional rolling pin.
6. To avoid toughening the dough, roll it out only once.
7. Heat a dry griddle or heavy skillet over high heat for 5 minutes.
8. Cook the tortillas 30 seconds on each side, or until the dough looks dry and slightly wrinkled, and a few brown spots form on both surfaces.
9. Serve the tortillas warm in a napkin-lined basket with butter or salsa, or reserve them for another use, such as burritos.

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