- Two cups all-purpose clour
- 1 1/2 tsp baking powder
- 1 tsp salt
- 2 1/2 tsp vegetable oil
- 3/4 cups warm milk
- 2 tbsp Crisco
- In a medium bowl, mix together flour, baking powder, salt, and oil.
- Slowly whisk in the warm milk and Crisco, until a loose, sticky dough forms.
- Turn dough out onto a floured surface. Kneed 2-3 minutes. Add additional flour if dough with not cohere.
- Cover dough with a damp cloth for 20-30 minutes.
- Break dough into eight pieces, roll each into a bowl, and recover with a damp cloth for an additional 10 minutes.
- Roll out each ball into an 8" diameter circle, keeping them moist by covering them with a wet cloth until cooked. Or simply roll the balls out one by one as you're ready to cook them.
- Cook each tortilla in a dry skillet over high heat for approximately 30 seconds per side.
- Eat warm! Microwave with a damp paper towel to bring them back if they cool or dry.
After the sad, over-crisp first draft of a butter-based tortilla, these held up to time and food really well. They were both flavorful and soft, with enough gumption to stand up to the juicy fajitas without falling apart. And oh so simple. I'll be making these again.