Homemade Whole-Wheat Homesick Texan Tortillas
- Yield 8 servings
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1.5 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons vegetable oil
- 3.4 cups warm milk
- 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.
- 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.)
- 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.
- 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.
- Keep cooked tortillas wrapped in a napkin until ready to eat.
- Can be reheated in a dry cast-iron skillet, over your gas-burner flame or in the oven wrapped in foil.
- 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.