Homemade Tortillas

Oftentimes I pull recipes off other blogs if they sound yummy.
I usually copy and paste them into an email and send them to myself.
And then I forget where they came from....which happens to be the case with this recipe.
But I made these tortillas for the first time tonight and they were DELICIOUS.
Loved them.
Pretty simple, very few ingredients and we'll have no problem finishing them off tomorrow.
So here is the recipe...copied directly from some random person's blog. If it's yours, speak up!

HOMEMADE TORTILLAS

(1 batch makes around 8 tortillas - I always do a double batch because, why not?)

Two cups flour (I use 1 cup whole wheat and 1 cup of white)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk

Combine:
Flour, baking powder, and the salt in a medium size bowl.
While you are mixing the dry ingredients together, warm up the milk and oil over a medium heat.
Slowly add the warm milk mixture to the flour mixture.

Stir until a loose, sticky ball is formed.
Knead on a lightly floured surface until dough is firm and soft.
Place dough in a clean bowl and cover with a clean towel. Let rest in a warm place for 20 minutes.

After the dough has rested, break off sections, roll them into balls in your hands, place on a clean surface (make sure they aren’t touching) and then completely cover balls with plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out properly.)
After dough has rested, one at a time place a dough ball on a well oiled surface.

Use the heel of your palm to gently press it into a circle, and then roll with a rolling pin from the center until it’s a thickness you like.

Mine are about 10+ inches in diameter.

I re-oil the counter about every third tortilla - otherwise they tear when lifting them off the counter.
In a non-greased cast iron pan or a stainless steel pan, heated to a medium temperature (mine is perfect at around “4″)(make sure your pan is fully heated before you place your first tortilla in), cook the tortilla for about 15 seconds on each side.
It should start to make puffy bubbles when it’s ready to be flipped.

Using a metal spatula start at an edge and gently flip the tortilla. Go slowly to avoid ripping the tortilla.

Make a stack on a cookie sheet and cover with a clean towel until all tortillas are cooked.

You can store the tortillas in a ziploc bag, refrigerate for up to 3-4 days.
If they last that long.

They sure don’t around here!
Enjoy!