Servings : makes 8 flour tortillas
Flatbread tortillas have been eaten for many centuries in Mexico, where they are a staple. More recently, other countries have begun producing them to serve the expatriate Mexican market and the growing demand for Mexican food, particularly in North America, Europe and Eastern Asia. Mexican tortillas are commonly prepared with meat to make dishes such as tacos, fajitas, burritos, and enchiladas. (source for description: wikipedia)
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tbsp. ghee or shortening
- 1 tsp. salt
- warm water or milk for kneading
Mix ingredients together, add the warm water or milk and make a soft dough. Knead it well. Let it rest covered for about 20 minutes, then divide the dough into 8 equal portions.
Roll each one out as thin as you can. Once all are rolled out, heat a tava and place the tortillas one at a time, cooking each briefly for a few seconds on medium-high heat then turning it to cook the other side until bubbly and slightly golden. Don’t overcook them as you need them to be soft and pliable, not crisp or hard.
Keep the ready ones covered in a hotpot or under a towel to keep them soft. Serve fresh by rolling some filling in them and serving as fajitas or in whichever way you like!