flour tortillas

I had been on the search to find a good tortilla recipe that wasn't too high in fat, is versatile enough that I can use straight whole wheat flour, white flour, spices, flax, or whatever I think sounds good for my meal... I came across a 'Texas' tortilla recipe and have been playing with it for over a week. it's been a fun week, with many tortillas consumed by my entire family, with the exception of you cali people. :)

there are a few tricks that i found to be very important:
*if you have one of those tortilla warmers, or a way to put your hot and freshly cooked tortillas under a lid or something--this will help them to be ready to fold after they sweat together for a few minutes.

*your dough, whether it is whole wheat or white, it should be a nice, soft dough--the tougher it is, the thicker it will be and it will have less stretch. if you want them to be thick, that may work well for a gyro or something like that.  it should be a good texture that can be rolled thin...almost paper thin. a little flour on the counter won't hurt this dough, but try not to add too much.

*keep your dough covered, and don't let it dry out. a single batch of this recipe makes about 8-9 tortillas. i try to keep the dough covered with plastic or a towel until i'm ready to use it. the first time i made these, i let the dough rest as the instructions stated, but then when my husband came home and wanted to make some *now*, he didn't let the dough rest and it still worked great.

recipe:
2 cups flour
1 1/2 tsp baking powder
1 tsp salt
3/4 cup warm milk (haven't tried it with soy yet--but am sure it will work--making sure the milk is warm, helps to soften the flour)
2 tsp oil

Mix and knead dough for a few minutes. Dough should not be sticky, but not too firm. You should be able to handle it in your hands without it sticking at all--and it should feel warm after you've kneaded it.

Let rest under plastic or towel for 20 minutes...(unless you have no time or patience, then do what you gotta do)
break into 8-9 balls, about 1.5-2" diamater and roll out thin as you can--while not tearing the dough.

use a med-high heat griddle...if you like the brown spots on the tortilla--the higher the heat needs to be--too high, it'll burn. These cook VERY FAST! The longer you cook, the crunchier they'll be--and will not be fold-able if it's too long. Immediately put them in a place where you can stack them on top of each other and then cover. (I don't have a tortilla warmer, so I put them in between two plates, one upside down on top) It seriously feels like you basically put them down, and leave for a few seconds til you see it changing and then flip over and leave for a few more... you can re-flip back and forth til it looks good.
After they've been in the warmer for a few minutes, they'll soften each other and by the time you are done with the last one and ready with your other ingredients--they'll be perfect. **Letting them sweat tooooo long will also make them soggy. If you are not planning to eat them right away, let them soften and then remove from the moisture. These can definitely be frozen when packaged properly.

Enjoy!