Anna Benally’s No-Fat Flour Tortillas

Here is the most frugal tortilla recipe I’ve ever tried.  Be sure to let the dough sit for about 30 minutes for easier handling.


4 cups      all-purpose flour (or part whole-wheat and part white flours)
1 Tbs        baking powder
1 tsp         salt
2 Tbs       powdered milk
1 ¾–2 cups      very warm water


Measure all the dry ingredients into a large bowl and stir until well-combined.  Add the water and mix thoroughly.  Pour out onto a floured board and knead the dough until smooth and easy to stretch.  Form the dough into balls about 1 ½ to 2-inches in diameter, cover with a cloth, and let rest for about 30 minutes.  Roll the dough out into thin circles.  Cook in a medium-hot skillet (I prefer using a cast-iron skillet) or on a griddle until the tortillas begin to bubble and get lightly-browned.  Turn and cook until the other side is also lightly-browned.  Remove from the skillet and stack on a plate.