WHAT YOU NEED

  • 2 tsp baking powder
  • 1 1/2 tsp Kosher salt
  • 3 cups all-purpose flour

  • Using a small saucepan, warm oil, 3/4 cups of the milk and 3 tbsp butter until just simmering. *DON'T BOIL* Remove from heat.
  • In your favourite mixing bowl, whisk together the flour, baking powder and salt.
  • Add warm, buttery, milky, mixture to dry ingredients with the remaining 1/2 cup milk.
  • Stir with wooden spoon until combined, then turn out onto a floured surface and knead for 2-4 minutes until smooth.
  • Wrap in plastic wrap and let sit at room temperature for 1 hour (this is when you get all your delish fillings of choice ready).
  • Depending on how small you like your tortillas, cut into 8 or 16 equal pieces.
  • One at a time, roll the pieces into thin circles - I like mine very thin. 
  • Heat a cast iron pan on low heat. Start cooking the tortillas one at a time in the dry pan, adjusting heat as needed as you go. They should bubble and puff up if the heat is right!
  • Keep them cozy in a kitchen towel cocoon while you're cooking the other tortillas - they'll keep each other warm and stay steamy and supple. 
  • Now it's up to you! Grilled halloumi on the BBQ tacos? Crispy quesadillas with all your leftover cheese nubs (because let's face it - we've all been eating A LOT of cheese)?  Or simply use them to dunk into Queso Fundido! 

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