Texas Flour Tortillas

Sometimes you have to splurge. You need to get those boots for autumn’s sake. You really should get the $8 drink at happy hour, and you most definitely should get $10 cheese if you plan on making these homemade flour tortillas to be filled with a salad* for your lunch.

Jake made the best salad. He’s the savory to my sweet.

Make a breakfast burrito! Make a salad wrap! Make fajitas! Make up a reason!
What I’m trying to say is: these tortillas are REALLY good. You should probably make them pronto.

Texas Flour Tortillas
Recipe from Jessica who made and loved these first
& The Homesick Texan and The Border Cookbook

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 t baking powder
• 1 t salt
• 2 t vegetable oil
• 3/4 cup warm milk

Directions:

1. Mix together the flour, baking powder, salt and oil. Slowly add the warm milk. Stir until a loose, sticky ball is formed. Knead for a minute on a floured surface. Dough should be firm and soft. Place dough back in the mixing bowl and cover with a damp cloth or plastic wrap for 2o minutes.
2. After the dough has rested, divide into eight sections, and roll them into balls in your hands. Place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be too elastic to roll out properly.)
3. After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and roll with a rolling pin from the center until it’s thin and about eight inches in diameter. Don’t overwork the dough or it will be stiff. Keep rolled-out tortillas covered until ready to cook.
4. In a dry iron skillet heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
5. Keep cooked tortillas covered with a towel until ready to eat. Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
6. Leftovers can be stored in the fridge tightly wrapped in foil or plastic for a day or so.

*The salad: yellow and red cherry tomatoes, red peppers, avocado, fresh dill, chick peas, chopped spinach, green onion, chevre, aged vermont cheddar and Jake’s signature vinaigrette. YUM.