Sweet Milk Tortillas
ready in: 1-2 hrs
recipe id: 53844
cook method: stovetop
2 1/2 cups unbleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
3 tablespoons sugar
1/4 cup butter
2 tablespoons solid vegetable shortening
3/4 cup regular or low-fat evaporated milk, warmed and more, as needed
Combine the flour, salt, baking powder and sugar in a bowl; use a whisk to blend. Work the butter and shortening into the flour mixture as you would for pie crust.
Drizzle in the warm milk, stirring with a fork, to form a soft dough. If the dough seems dry, add 1 to 2 tablespoons more milk. Knead for 1 minute in the bowl. Turn the bowl upside down over the dough and let it rest for 30 minutes.
Form the dough into balls and place on an oiled baking sheet. Flatten the balls, cover with plastic wrap and let them rest for 20 to 30 minutes.
To form tortillas: Working with 1 ball at a time, flatten ball on a work surface, then roll from the center to the edges. Keep turning the tortilla and then rolling to keep the circle round until a little thicker than plain flour tortillas.
Cook on a medium-hot griddle for about 1 minute, turning frequently. Tortillas are done when they have little golden-brown flecks on both sides.
These are wonderful hot-off-the-griddle, spread with butter and sprinkled with cinnamon sugar.
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