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<Recipe recipeId="22834" locale="en">
<RecipeHeader>
<RecipeTitle>Texas Flour Tortillas</RecipeTitle>
<Category>Bread</Category>
<NbPersons>0</NbPersons>
<PortionYield>13 tortillas</PortionYield>
<PrepTime></PrepTime>
<TotalTime></TotalTime>
<Source>Homesick Texan Blog (adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)</Source>
</RecipeHeader>
<IngredientList>
<IngredientText>I need to readjust this now that I am using grams. It was far too much milk. I doubled it, and it was almost too big a recipe for the food processor, so next time reduce the amount of milk to maybe 1 or 1 1/4 cup.
</IngredientText>
<Ingredient id="1750" quantity="306.0" unit="g" comment="" defaultState="true" weightGram="1.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>306 grams</IngredientQuantity>
<IngredientItem>warm milk</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="811" quantity="500.0" unit="g" comment="" defaultState="true" weightGram="1.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>500 grams</IngredientQuantity>
<IngredientItem>all-purpose flour</IngredientItem>
<IngredientComment>(can make them whole wheat by substituting one cup of whole-wheat flour for white flour)</IngredientComment>
</Ingredient>
<Ingredient id="821" quantity="14.0" unit="g" comment="" defaultState="true" weightGram="1.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>14 grams</IngredientQuantity>
<IngredientItem>baking powder</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="702" quantity="12.0" unit="g" comment="" defaultState="true" weightGram="1.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>12 grams</IngredientQuantity>
<IngredientItem>salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="696" quantity="18.0" unit="g" comment="" defaultState="true" weightGram="1.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>18 grams</IngredientQuantity>
<IngredientItem>vegetable oil</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>	Method:
Pour milk into a pan to warm.
Put all ingredients in food processor, slowly adding the warm milk.
Let the food processor knead for 1-2 minutes until soft and stretchy, yet somewhat firm..
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off into sections, roll them into balls in your hands, place on the counter (make sure they aren’t touching) and then cover balls with damp cloth or 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 to a proper thickness and shape.)
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. (If you roll out pie crusts you’ll have no problem with this.) 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.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
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