Ingredients
- 1/2 teaspoon + 2 tablespoons of bacon grease
- 2 teaspoons of baking powder
- 2 teaspoons of salt
- 1 1/4 of milk divided
- 3 cups of flour
Directions
In a bowl mix flour, baking powder and salt and set aside. In a small sauce pan heat bacon grease, and half the milk to a simmer, make sure not to don’t boil. Pour hot liquid and remaining milk onto flour mix. Need until smooth ball forms. Wrap dough in plastic wrap tightly and let rest on the counter for at least 1 hour. Divide dough into desired sizes and roll out. I divide my dough into 16 equal pieces using my scale. Cover dough with a towel and roll out one ball at a time as thin as you can get it. Heat cast iron pan on your burner as hot as you can. Cook tortilla until golden brown bubble spots appear then flip and cook the other side. Immediately place tortilla under a clean dish towel to keep it soft and flexible. Store wrapped in a towel in a zip lock bag. Tortillas will last about 3 days.
