Recipe: Texas Flour Tortillas


When I made fish tacos a few weeks ago, I decided that they would not be as good with store-bought tortillas.  I wanted the real deal.  That led me on my search for the perfect homemade tortillas.  I started with Homesick Texan, and my mission was quickly accomplished.  These flour tortillas are perfect, and I cannot imagine ever eating the store bought ones again.

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Texas Flour Tortillas

Texas Flour Tortillas

I found this recipe on Homesick Texan, where she had adapted it from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison.


Two cups of all-purpose flour

1 1/2 teaspoons of baking powder

1 teaspoon of salt

2 teaspoons of canola oil

3/4 cups of warm milk


  1. Mix together the flour, baking powder, salt and oil.
  2. Slowly add the warm milk.
  3. Stir until a loose, sticky ball is formed.
  4. Knead for two minutes on a floured surface. Dough should be firm and soft.
  5. Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
  6. After the dough has rested, break off eight sections. Roll them into balls in your hands, and place on a plate.
  7. C balls with damp cloth or plastic wrap for 10 minutes.
  8. 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. Don’t over-work the dough, or it will be too stiff. You want light, fluffy tortillas. Keep rolled-out tortillas covered until ready to cook.
  9. On a preheated pancake griddle or cast iron pan, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
  10. Keep cooked tortillas covered wrapped in a napkin until ready to eat.
  11. Makes eight tortillas.

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