Chewy Flour Tortillas

From Texascooking.com

Ingredients

• 2 cups flour
• 1.5 t baking powder
• 1 teaspoon salt
• 2 teaspoons vegetable oil
• 3/4 cup lukewarm milk

Directions

1. Stir together the flour and baking powder in a large mixing bowl.
2. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate.
3. Gradually add the milk to the flour, and work the mixture into a dough. It will be sticky.
4. Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness.
5. Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest.)
6. Divide your dough into eight balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don't want them to stick together.
7. Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla a little less than 1/4 inch thick.
8. Transfer the tortilla to a hot, dry skillet or griddle. It will begin to blister. Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds.
9. Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas.

Although best eaten right after they are made, these tortillas freeze well. Wrap them tightly in plastic, and they will keep, frozen, for several weeks. To serve tortillas that have been frozen, let them thaw and come to room temperature, then wrap them in aluminum foil and heat them in a warm oven. Microwaving tends to toughen them.

Tips:

• Do not use bread flour. You want flour with a low gluten content.
• You don't want to over-flour your work surface, but you don't want your rolled-out tortilla sticking to it either. Dough adheres less to an unvarnished wood surface (like an old cutting board).
• When rolling out tortillas, dust your rolling pin with flour, and don't be afraid to apply pressure. Flour tortilla dough is pretty sturdy; but not to the point of rerolling. You don't want tough tortillas.
• Be sure to rewrap your fresh tortillas each time you add another to the stack.

Ways to spice up the recipe:
A tablespoon of chopped fresh herbs (like oregano or rosemary)
A teaspoon or so of dried herbs
Freshly ground black pepper
A tablespoon of minced jalapeños
A little garlic powder (or substitute garlic salt for the salt)

Nutrient Per serving (8 tortillas)
Calories — 119.5
Protein (gm) — 4.9
Carbohydrate (gm) — 22.9
Total Fiber (gm) — 3.6
Total Fat (gm) — 1.7