Failed Flour Tortillas – Big Texan Sigh

Here’s how it started:

Texas Steven (aka Daniel): These are so easy to make. 

Me: Really? A monkey can do it?

Texas Steven: Yes, you can do it. 
Or something like that. 
Yes, they are easy to make. Though, they would have come out much better if I followed directions and didn’t burn them.

Daniel’s Tortillas. They look so pretty.
My tortillas. Hmm…they look like…something.

I mistakenly used 1 tsp of oil instead of 2. And I used half whole wheat flour and half all-purpose. I think next time I will use only all-purpose as the whole wheat flour did affect my dough. Also, my cast iron skillet was way too high the first time and that’s why the tortilla on the right faced the wrath of a screaming hot skillet.

Regardless, they tasted wonderful and you can really tell the difference between these and the store-bought kind which now seem too sweet. We already ate half of them! Made some scrambled eggs with cheese, and tossed in some salsa and hot sauce to make a breakfast burrito. SO good. I urge you to make these but please, learn from my mistakes : )

Flour Tortillas
Recipe from Homesick Texan
Makes eight tortillas


  • 2 cups all-purpose flour (or 1 cup whole wheat, 1 cup all-purpose)
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 2 tsp vegetable oil
  • 3/4 cup warm milk

*Mix together the flour, baking powder, salt and oil.
*Slowly add the warm milk.
*Stir until a loose, sticky ball is formed.
*Knead for two minutes on a floured surface. Dough should be firm and soft.
*Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
*After dough has rested, break off eight sections, roll them into balls in your hands, place them on a plate (make sure they aren’t touching) and then cover with a damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be elastic and won’t roll into 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. Don’t overwork the dough, or it will be stiff. Keep rolled-out covered until ready to cook.
*In a dry iron skillet or cornal heated on high, cook the tortillas about 30 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.
*Store in the refrigerator for up to one day tightly wrapped in plastic wrap or foil.


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