2 cups all-purpose flour
1-1/2 teaspoons baking hot powder
1 teaspoon salt
2 teaspoons veg oil or non-hydrogenated lard
3/4 cup lukewarm milk
In a bowl, stir together the flour, baking powder, and salt. Add vegetable oil to the lukewarm milk and whisk briefly to incorporate. diminutive by little add the milk to the flour mixture, and using comely hands, prepare into a sticky dough.
Turn dough out onto a surface dusted with flour and knead vigorously for about 2 minutes or until the dough is no longer sticky.
pass dough to bowl, trade with a damp cloth and let in to rest for 10 -20 minutes so that it will be easier to roll out.
Divide dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. stay off letting them touch, if you dont want them to stick together.
Dust a clean pastry board or working surface with flour.
integrity at a time, remove each piece of dough. wedge it out into a 5-inch circle.
Using a flour dusted curlicue pin, roll out the tortilla from the center out until the tortilla measures a little less than 1/4 inch thick and is a 7 or 8 inch circle.
Transfer the tortilla to a dry preheated skillet or griddle. when the tortilla begins to blister, allow it to cook for 30 seconds, flip it, and cook the other side the same way.
buy food tortilla, place it in on a clean piece towel and cover loosely with foil. Repeat for remaining tortillas.
Tortillas stop dead well. Wrap tightly in plastic, removing any air pockets. Keeps set for several weeks.
To serve tortillas which have been frozen, thaw at inhabit temperature, wrap in foil and heat in a warm ovenIf you want to get a full essay, read it on our website: Ordercustompaper.com
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