tortillas

2 cups all purpose flour (can sub one cup whole wheat flour for a cup of white)
1 1/2 tsp baking powder
1 tsp salt
2 tsp vegetable oil (i use canola)
3/4 cup warm milk

mix together flour, baking powder, salt & oil. slowly add warm milk - stir until loose, sticky ball is formed. knead for 2 minutes on a lightly floured surface. the directions i have say: "dough should be firm and soft." aren't those opposites? anyway, place dough in a bowl and cover with damp cloth or plastic wrap. let sit for 20 minutes.

after dough has rested, break of 8 sections. roll them into balls and place on a plate so they aren't touching each other. cover with damp cloth or plastic wrap for another 10 minutes.

take ball of dough on a lightly floured surface and pat it out to about a 4 inch circle. from there, use a rolling pin to roll it into a thin 8 inch circle-ish shape. (none of mine turned out circle) keep rolled out tortillas covered until they're ready to cook.

in a dry skillet heated on high, cook tortillas for about 30 seconds on each side. it should start to puff a bit when it is done. keep them wrapped in a napkin until they're ready to eat. store in the fridge tightly wrapped in plastic or foil. makes 8 tortillas.

*note: these aren't as much work as they seem - and they're super tasty. they are puffier and chewier than traditional tortillas (think taco bell gordita) and way yummier. holla!

(from the border cookbook)