Flour Tortillas

Name: Flour Tortillas
Prep time: 15 min
Cook time: 16 min
Total time: 1 h 12 min
Yield: 16 tortillas
Ingredients: 4 cups all-purpose flour (17 ounces); 2 teaspoons baking powder; 1 1/2 teaspoons salt; 3 teaspoons vegetable oil; 1 1/2 cups warm milk

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Prep Time
15 mins
Cook Time
15 mins
Additional Time
40 mins
Total Time
1 hr 12 mins
Servings
16 tortillas
Course
Main Course
Cuisine
Mexican

Flour Tortillas

Joshua Davis

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How to make super simple and ultra tasty homemade flour tortillas complete with a quick quick video tutorial!

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Ingredients

Servings

4 cups all-purpose flour (17 ounces)
2 teaspoons baking powder
1 1/2 teaspoons salt
3 teaspoons vegetable oil
1 1/2 cups warm milk

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Instructions

In a large bowl combine the flour, baking powder, salt, and oil. Gradually add the milk, stirring with a wooden spoon until absorbed. Continue stirring until a sticky ball of dough begins to form.
Remove the dough to a floured work surface and knead for about 2 minutes, or until the dough is soft and cohesive. Place the dough in a bowl and cover with plastic wrap and let rest for 20 minutes. Don't skip the resting!
Divide the dough into 16 equally sized portions. Roll each portion into a ball. Cover the balls with plastic wrap and let rest for another 10 minutes.
Take one ball of dough and flatten it with your hands. Using a floured rolling pin on a floured work surface, roll out the tortilla until very thin and about 8-inches in diameter. Keep the tortillas covered until ready to cook.
Heat a heavy, ungreased griddle or skillet over medium-high heat. Toss a tortilla onto the griddle and cook until brown spots begin to appear, about 1 minute. Use tongs to flip the tortilla and cook on the other side, about 1 minute longer. Transfer to a plate and finish the rest of the tortillas. Keep the tortillas stacked under a clean towel to keep warm. Serve or refrigerate the tortillas for up to 1 week or freeze in an airtight container for up to 2 months.