I live in Michigan, have completely bland ancestral taste buds, and grew up on a mixture of celery salt and black pepper. Spices, intriguing food, and fat of any kind just weren't my mom's forte. That being said, she did a good job feeding all four of us ungrateful kids, but she instilled in us a terror of fat, spicy food, and international cuisine. We've all been on a mission to rescue our palettes ever since. My brother lives out west, and thrives on the spiciest food available. My oldest sister married an amazing Hatian guy who makes kickass food, fish heads and bones aside...;) My other sister just ferments everything. :)
Today I'm making what are supposed to be "authentic Texan tortillas." Apparently they're different from their bland, rubbery and thin northern cousins made from nothing but white flour and a complete lack of sunshine. Who knew sharing a border with Mexico could do so much for flatbread?
Step 1: Start your mixers!
2 Cups all-purpose flour
1 1/2 tsp baking powder
1 tsp salt
2 tsp vegetable oil
It's gonna be dry and crumbly, but that's perfectly normal. Just try to incorporate the oil into the flour/salt/baking powder mixture.
Step 2: Add the Milk; Slowly
3/4 Cup warm milk.
I used my skillet to warm it up, because I only have one saucepan, and it's in the fridge holding tuna chowder right now.
It doesn't really matter how you warm up the milk, just don't overdo it. You don't want to burn the milk to the bottom of your pan/make it all frothy and hot, because...that's just not what you want for tortillas.
Add the warm milk about 1/4 Cup at a time. Mix after each addition: this allows the milk to get well mixed in before things get soggy.
You'll end up with a sticky ball of goo.
This is perfectly okay.
Just keep on reading.