Sweet Milk Tortillas

2 1/2 cups unbleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
3 tablespoons sugar
4 tablespoons (1/2 stick) butter, cut into pieces
2 tablespoons vegetable shortening
3/4 cup regular or low-fat evaporated milk, warm, or more as needed
Tortilla Cinnamon Toast (optional)
3 tablespoons sugar
1/2 teaspoon ground cinnamon
3 tablespoons butter (approximately)
Combine the flour, salt, baking powder, and sugar in a large bowl with a whisk. Work the butter and shortening into the flour mixture until mealy, as for pastry. Drizzle in the warm milk 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 rest for 30 minutes.

Form 8 balls of dough and place on an oiled baking sheet. Cover with plastic wrap. Flatten the balls. Let rest for 20 to 30 minutes.

To form the tortillas, flatten each ball, rolling from the center to the edges. Keep turning the tortilla and rolling to keep the circle round. These tortillas will be a little thicker than plain flour tortillas, but they will bubble more on the comal or griddle, forming more layers. Wrap in a clean dishtowel as you cook each one. When cool, store in a plastic zipper bag.

Preheat a comal or griddle to medium hot. Cook each tortilla for about 1 minute, turning over frequently. They are cooked when they have little golden brown flecks on both sides.

Ease of Preparation: Easy

Recipe By: Jacqueline Higuera McMahan

From:  California Rancho Cooking
Used with permission of Sasquatch Books

Chef Suggestions
For tortilla cinnamon toast, combine the sugar with the cinnamon. Spread about 1 teaspoon of butter on the surface of each tortilla, add a sprinkle of cinnamon sugar, fold, and eat.