Our family loves Mexican food. This recipe for flour tortillas is great to use as a base for many of the Mexican dishes we prepare including: soft tacos, enchiladas, mexican pizzas (this would be American/ Mexican food, of course), etc. These tortilass can out more like Taco Bell Gordita shells if you roll them out a little thicker, which is sometimes just what we prefer!
Homemade Flour Tortillas
3 cups All-purpose flour
2 tsp. salt
3 tsp. baking powder
5 Tablespoons of cooking oil (the original recipe calls for olive oil but I prefer vegetable or sunflower as olive oil changes the flavor of the tortillas)
1 cup milk
Combine all ingredients in a medium mixing bowl using a mixer with dough hooks until ingredients are completely blended. The dough will be a sticky texture. Do not add more flour, this is the perfect consistency. Seperate into 6-8 small balls of dough. One at a time, roll out thin using a roller and dough mat for best results. Fry in a non-stick (ungreased) skillet, turning and cooking until both sides are evenly browned. I usually do not have a problem with the tortillas bubbling up while cooking, but if you do, simply bust the bubbles with a toothpick or cake tester to deflate them and allow them to cook evenly.
Place cooked tortillas on a plate until ready to serve.