· 1 1/2 teaspoons of baking powder
· 1 teaspoon of salt
· 2 teaspoons of vegetable oil
· 3/4 cups of warm milk
In a bowl, mix together the flour, baking powder and salt. Add the oil and slowly add the warm milk whilst stirring. Stop stirring when the dough forms a sticky ball.
Tip out the dough onto a floured surface and knead for a couple of minutes. Then place in a bowl and cover with a damp cloth or cling-wrap and leave at room temperature for 20 minutes.
Separate into eight equal balls and cover with cling-wrap or a damp towel and rest for 10 minutes. I made mini ones this time so I got more than 8 out of this recipe. I much preferred mini ones as I think they are easier to eat and people tend to eat more. So you can alter to whatever size you like, just be sure not to overwork the dough or it will become tough.
After the dough has rested, place one ball on a floured surface and gently pat down the ball into a 4 inch circle and roll out to about an 8 inch circle. Repeat with other balls.
Either cook straight away or separate with sheets of baking/greaseproof paper to avoid them sticking together and cover to stop them drying out. When ready to cook pop each one into a dry iron skillet and cook for about 30 seconds or so on each side. They should puff up a bit when done. I kept my cooked tortillas wrapped in tinfoil you can also pop them in the oven on low to keep warm I have read. Though I have not tried this, so I'm not sure how long it's okay to keep them in for as I usually serve straight away.
These Mexican Baked Beans
And this Salsa