Unlike corn flour tortillas, which you should make with a tortilla press, flour tortillas just need rolled out with a rolling pin.
No special equipment is needed.
This recipe makes eight flour tortillas.
To make the tortillas, you will need:
2 cups all purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vegetable oil
1/4 cup water or milk
In a large bowl, stir together the flour. baking powder, and salt.
Sprinkle on the oil and work it in to the dough, just as if you were cutting shortening into flour.
Stir in the water or milk and work it in so that you form a somewhat sticky ball.
Now, flour your counter and turn the dough out onto it. Knead it vigorously until the dough is smooth and soft. This should take about a minute.
Take a piece of plastic wrap, or a towel, and cover the dough and let it rest for 30 minutes.
Resting it for 30 minutes will relax the gluten in the flour.
Divide the dough into eight equal pieces.
Roll out each piece into a circle about 1/4 inch thick. It will be about 8 inches across.
Try to do as little rolling as is necessary.
If they aren’t quite round or not quite thick enough, that’s OK. They will still taste good. And isn’t that really the point anyway?
To cook them, you need to heat an ungreased griddle or skillet over medium hgh heat.
When the pan is fairly hot, lay a tortilla in the pan and cook for 40 seconds or until there is some brown spots on the bottom.
Flip and cook the second side for about the same amount of time.
Line a basket or bowl with a towel, stick in the tortillas, and wrap up to keep warm.
Now go have your tacos!