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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Method: | 2. Mix together flour, baking powder, salt and oil. | 3. Slowly add the warm milk and stir until a loose sticky ball is formed. | 4. Knead for two minutes on a lightly floured surface. Dough should be firm and soft. | 5. Let dough rest in a bowl covered with a damp cloth or plastic wrap for 20 minutes. | 6. After dough has rested break off eight sections, roll them into balls, place on a plate and cover with damp cloth or plastic wrap. let rest for 10 minutes.( it is important to let dough rest, otherwise it will be like elastic and hard to roll out). | 7. One at a time pat dough into a 4 inch circle, and then roll with a rolling pin form the center until it is thin and about 8 inches in diameter. ( like rolling a pie crust, dust with a little flour to prevent dough form sticking to the rolling pin.) Don't overwork the dough or it will be to stiff. keep rolled out tortillas covered until ready to cook. | 8. In a dry iron skillet or electric griddle heated to med/high cook tortillas about 30 seconds on each side. It should start to puff a bit when done, and should have a nice brown speckled appearance. Keep cooked tortillas covered or wrapped in a napkin till ready to eat. | 9. Leftovers are great reheated over an open flame on your gas stove. If you have leftovers. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat flour	2	cups		816.0	172.72799999999998	31.704	6.0
baking powder	1 1/2	1/2		3.657	1.9113	0.0	0.0
salt	1	teaspoon		-	-	-	-
vegetable oil	2	teaspoons		78.1547	0.0	0.0	9.0667
milk	3/4	cup		111.63	8.7474	5.7645	5.9841

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.