Homemade Flour Tortillas

So I've been experimenting with homemade flatbreads lately, and I finally found the flour tortilla recipe I like the best.  This recipe comes courtesy of Lisa over at Homesick Texan.  Though I was pretty lazy about it, so I'll add my edits in italics.

Texas Flour Tortillas (adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)
Ingredients:
2 cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt
2 tablespoons of vegetable oil
3/4 cups of warm milk

Method:
Mix together the flour, baking powder, salt.
Slowly add the warm milk and oil.
Stir until a loose, sticky ball is formed.
Knead for two minutes in bowl with a stiff spatula. Dough should be firm and soft.
Cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (flour them if they've got to be touching) and then let rest for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to 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. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty 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.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes 8 tortillas.


The Verdict: 5/5 stars
This recipe is the simplest tortilla recipe I've come across, and it does not involve any shortening.  In addition, the dough is easy to work with and the tortillas come out nice and pliable.