Melanie's Flour Tortillas

My sister-in-law who has lived in New Mexico for most of her life serves these with Green Chile Stew. I always feel lucky when they are on the menu.

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Melanie's Flour Tortillas

Makes 10 or so depending on how you roll them.

4 c  flour
1 teas baking powder
1 teas salt
2  teas powdered milk
1 1/2 c lukewarm water
6 T vegetable oil, softened butter, or good lard

Mix all ingredients together and very lightly knead to form the dough into a ball. Keeping it in the bowl, let it sit, covered, for 20 minutes. Divide into balls a bit bigger than a golf ball (about an inch and a half in diameter). Using flour and a floured rolling pin, roll out one ball very thinly (less than 1/8-inch thick), and cook on a griddle or in a large frying pan at medium high. While it is cooking, roll the next ball. Check the underside and when there are browned spots, turn it over and cook the second side until it is spotted as well. Some air bubbles may appear. Remove it from the griddle and start building stack of tortillas covered with foil and a kitchen towel to keep them warm while cooking the remaining dough balls. When cooking is complete, serve immediately. Refrigerate or freeze those you don't eat.