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Homemade Whole-Wheat Homesick Texan Tortillas

  • Yield: 8 servings

Ingredients

1cup all-purpose flour
1cup whole-wheat flour
1.5teaspoons baking powder
1teaspoon salt
2teaspoons vegetable oil
3.4cups warm milk

Instructions

  1. Mix together the flour, baking powder, salt and oil. Slowly add the warm milk. Stir until a loose, sticky ball is formed. Knead 2 minutes on a floured surface. Dough should be firm and soft. Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
  2. After the dough has rested, break off 8 sections, roll each into a  ball in your hands, place on a plate (make sure they aren’t touching),  then cover  with a damp cloth or plastic wrap  10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
  3. After dough has rested, place a dough ball on a floured surface, pat it out into a 4-inch circle, and then roll with a rolling pin from the center until it’s thin and about 8 inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
  4. In a dry cast-iron skillet or comal heated on high, cook each tortilla about 30 seconds on each side. It should start to puff a bit when it’s done.
  5. Keep cooked tortillas wrapped in a napkin until ready to eat.
  6. Can be reheated in a dry cast-iron skillet, over your gas-burner flame or in the oven wrapped in foil.
  7. While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.

 

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