Homemade Tortillas

These are so much easier to make than my Grandma's traditional tortillas with (yuck) lard.
These tortillas are light and fluffy and oh-so-good!

I got this idea and others from Eating, Etc, a blog I like to watch.






We filled them with meat and cheese and ate them fresh. Then we grilled them on a George Foreman Grill to make paninis, and finally, we make Greek Gyros. I conveniently had Greek yogurt on hand, which I mixed up with a little sour cream, mint, cucumber, salt and pepper. We just ground beef for meat, topped with fresh tomatoes, lettuce, and sauteed mushrooms.

Flour Tortillas

Makes 8 tortillas

1-1/2c all-purpose flour

1/2c whole wheat pastry flour- (what is that? not at HEB anyway) I used regular wheat flour-JB

1-1/2 tsp baking powder

1tsp salt

2tsp of canola oil

3/4c warm milk

1) Mix together the flours, baking powder, salt and oil.

2) Slowly add the warm milk.

3) Stir until a loose, sticky ball is formed.

4) Knead for 2 minutes on a floured surface. Dough should be firm and soft.

5) Place dough in a bowl and cover with plastic wrap for 20 minutes.

6) Divide dough into 8 sections & roll them into balls. Place on a plate, not touching each other, and cover with plastic wrap for 10 minutes. (It’s very important to let the dough rest or it will be like elastic and won’t roll out to a proper thickness and shape.)

7) After dough has rested, place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll it out, like you would a pie crust, until it’s thin and about 8” in diameter. Don’t over work the dough. Keep covered until ready to cook.

8) In a dry cast-iron skillet heated on high, cook the tortillas about thirty seconds on each side. They should start to puff a bit when they’re done.

9) Keep cooked tortillas covered, in a paper towel until ready to eat.

Store leftovers in the fridge tightly wrapped in foil or plastic for a day or so.

Recipe from http://eatingetc.blogspot.com