Flour tortillas

From my youth I have loved taco, but I soon started to prefer tortillas over taco shells. But something was wrong. The tortillas was too small for my lavishly made tex mex feasts. It then occurred to me that I should check if it was possible to make them myself. As it turns out, it is. The only drawback is you have to have something big enough to cook them. A regular skillet won't make tortillas big enough to suit my needs for a lavishly prepared fajita. See what you can find. A comal is made for the job. Personally I've borrowed (indefinitely) my moms' takke (as depicted). These babies tastes wonderful, and have for ever changed our weekly taco meals to delicious fajita parties. 

Warm, moist tortillas.

If you want something other than fajitas, eat them with melted cheese (yum!), with butter and salsa or just as they are.


Feeds a family of four with plenty to spare for breakfast the next day.


What you'll need:

• 6 cups fine wheat flour. Use all-purpose or cake flour.
• 3 cups warm milk. 
• Hotter than lukewarm, but you should be able to check with your finger without burning yourself.
• 5-8 tbsp oil
• 1 tsp salt
• 5-6 tsp baking powder
  

What to do:

• Mix the dry ingredients.
• Add oil.
• Add the warm milk.
• Not everything at once. You'll want to fine tune the amount of liquid.
• Stir the ingredients for at least five minutes. You'll want to end up with a sticky, loose dough.
• Adjust the flour/water mixture as needed.
• Let the dough rest for at least 30 minutes under a cloth or plastic.
• I've made my best tortillas from a dough that rested for 4 hours.
• Make small balls from the dough and place them on a plate. Let them rest for 10-20 minutes, again under (a damp) cloth or plastic.
• You'll really have to find out for yourself how big they should be. I make mine the size of small bread rolls, but make some smaller for the kids. What kind of skillet you have will also help decide the size.
• Roll out the tortillas on a floured surface. You'll be surprised how big a tortilla your little ball of dough can get. Roll from the center and out to help you make your tortillas round.
• If you roll the dough too thin, it won't rise much, then again, this is not necessarily all bad, when a thicker tortilla can be hard to handle and too much to eat if you're using it to make fajitas. It's all about personal preference. I stop just before I can't make it thinner.
• Cook them for about 30 seconds at each side. 
• Cook on high heat. Don't use any fat.
• Keep your tortillas in a cloth until you're ready to eat. Don't let them get cold.

For the health freaks:

• Substitute half of the white flour for whole-wheat flour.
• Fill your tortillas with as many vegetables you can.