Tortilla's in a half shell, Tortilla power

Seriously good tortillas are made by hand and preferably by someone that doesn't get as easily distracted as me. I am a master at the multi-task, which has proven to be detrimental to my culinary craft - in large - my meat cookery. My husband once said, "You can't over-cook a chicken thigh, Baby" - sadly for him and his shriveled up Thursday night dinner - he was mistaken. Luckily though, these tortillas cook really fast and take no time at all to prepare. And if you leave them unattended your home will swiftly fill up with smoke and jolt you back to your stove to rescue the chard remains of a delicious floury treat. 

Place 1 Cup of Milk and 3 Tablespoons of Oil into a saucepan and get slightly warm. Pour the warmed  mixture over 3 Cups of All Purpose Flour, 2 Teaspoons of Baking powder and 1.5 Teaspoons of Salt - get your hands in there and start forming a dough. Knead the dough on a floury bench-top for a few minutes and leave to rest for 15. 

Once you have tended to your crying child, dirty dishes and soiled carpets, portion the dough into 12 to 14 balls. Roll the balls out a thinly as possible - keeping the counter surface lightly floured. 

Heat up a dry pan to medium/low heat and start cooking a single Tortilla at a time. Once large-ish bubbles start forming under the skin, it's time to flip. The second side only takes a few moments to finish off. 


Eat these with family, neighbours (http://www.albrown.co.nz/), or your favorite Latino friend. I guarantee you can not screw this recipe up.