Flour Totillas

Flour Totillas

Community Classics .
Edited on Jul 27, 2009

Mexican flat bread that can be eaten with butter as soon as they come off the comal or use then for soft tacos or other mexican dishes. Also can use then aa a crispy snack by frying the tortillas and put a sugar and cinnamon coating on them. This is a bread that most Texans always have on hand.


2 cups of flour
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons Vegtable oil
3/4 cup very warm water or milk


Mix all your ingredients into a large bowl. Mixing it up until a dough ball forms. Usually takes about 5 minutes of kneading the dough.
Pinch pieces of dough off the big dough ball until you get 8 equal size balls. Put them into the same bowl you mixed it up in.
Take a damp dish cloth and cover the bowl to let the 8 dough balls rest for about 15-20 minutes.
While the dough is resting get out your comal or cast iron skillet and heat it up (DO NOT GREASE)
Next you roll each dough ball out to about 1/8 inch thickness and in a circular shape. (This takes a little practice) We have had some roll out like the state of Texas and oblongs and well you get the idea. They still taste good.
Once you have a ball rolled out to desired thickness put it onto the hot comal or skillet and cook for 30 seconds, then turn over and let it cook for about 15 seconds more (depending on how hot your comal is) You will notice the dark brown or black spots which is normal for the tortillas to be. Take off and place into a clean bowl covered with a damp cloth until you get them all cooked. Once cooled you can put them into a plastic bag of your preference or leave in a towel or if you have a tortillas bowl with a lid you can store it in there. Serve warm with your meal. They can be reheated on the comal or on an open fire just be careful not to burn yourself.

Not a NESTLÉ®-tested recipe.

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