I made a batch of flour tortillas yesterday for our fajitas. The ones you buy at the store have either lard or soy oil in them. You need to prepare ahead but they are really easy.
I did a search for the recipe and came up with this one that is supposed to be "Tex-Mex".
The recipe calls for milk rather than water and canola oil. It only calls for 2 teaspoons of oil!!!! The first batch a couple of weeks ago I used only the 2 teaspoons...this time I added about 2 more to make the flour mixture more like "coarse corn meal" as described in other recipes before adding the warm milk. You knead the dough til stiff and elastic and let rest 20 min before dividing into 8 balls and resting another 10 min. The trick is to be able to roll very thin so they won't be too thick after cooking. Also you want to be able to use a dry hot iron skillet.
The recipe:
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vegetable oil
3/4 cup warm milk
Mix flour, baking powder, salt and oil. Slowly pour in warm milk. Stir til a loose sticky dough forms. Knead for 2 min on a floured sutface til firm and stiff. Place in bowl and cover with a damp cloth for 20 min. Divide into 8 sections and roll into balls. Place on a plate sides not touching, cover with cloth and let rest 10 min. Pat into 4 in circles and then roll to about 8 in circles. Keep covered til ready to cook to keep from drying out. Cook on dry iron skillet heated on high. Cook 30 sec on each side.
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