Delicious Wraps

What a beautiful day!!  I am so excited that the weather is finally getting nice.  I am getting so excited to start my garden going and having fresh veggies and tomatoes again.  So over the weekend I made these tortillas.  They were delish!  I don't know about you, but we are fans of fajitas, tacos, quesadillas, etc...  So I was making the good chicken fajitas, and was thinking if there was a recipe that I could try to make my own tortilla.  The best thing about the internet is that you can find how to make anything! 

Super easy ingredients.  I looked at many recipes, and so many of them either called for lard or shortening.  So I went with the one that only called for 2 teaspoons of vegetable oil.  All you do is mix all the ingredients together and once it all incorporated, you have to let it rest for about a half an hour with a damp cloth over the dough.

Super easy right?  The hard part is the rolling it out.  I would not really consider it too hard, but I have to say mine are not perfect circles.  I tried, but I made them as circular as I could.

 
Then I put a little cooking spray down in my pan, turned on the heat.  The tortilla bubbles up and then I flipped it.

Pretty easy right?  They are soooo good.  They turn out thicker than the average tortilla, almost more like a pita but way more moist.

My husband loved them and so did my kids.  So I guess that is the true test right?  So here goes the recipe.

Two cups of all-purpose flour

1 1/2 teaspoons of baking powder

1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk

Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.

Break off into 8 sections, or six if you want big ones.  Let rest for another 10 minutes, without them touching one another.  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 then roll with a rolling pin from the center until it’s thin and about eight inches in diameter.  Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.

In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
 

Enjoy!! Kim

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