Tuesday, April 22, 2014


~ Chris Rotermund

2 c. flour
1 t. salt
1/2 T. baking powder
1/2 T oil
3/4 c. lukewarm milk or water

Mix dry ingredients together. Mix in oil with your fingertips. Slowly add milk, stirring with a fork until the dough pulls together.

Drop dough on to floured surface and knead until dough becomes a smooth ball, soft and pliable. Cover with a damp cloth and let rest for about 15 minutes.

Divide dough into 8 balls, then cover again with the damp cloth and let rest 15-30 minutes.

After second rest, heat griddle to medium or medium-high heat, whatever temperature water sizzles and moves across your griddle at. Roll one ball at a time into an 8-inch round, leaving the remaining dough under the damp cloth, and place on the hot griddle. Cook for 30-60 seconds or until bottom is speckled brown, then flip over and cook until other side is speckled brown.  Repeat with remaining dough balls as you have space for more tortillas. Place cooked tortillas on a plate and cover with a dry towel to keep warm.

Makes 8 tortillas.

Notes: These tortillas are thicker than store-bought ones and are smaller than the ones we usually use for making tacos (ours were about 5-6 inches), but they taste good and we just tweaked our taco formations to accommodate their size.

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