Texas Flour Tortillas

For Christmas I got a tortilla press and I've loved making home-made tortillas. I searched for a recipe that used oil instead of shortening and found this yummy one: http://homesicktexan.blogspot.com/2007/03/and-end-to-my-quest-flour-tortillas.html.

The tortillas really raise up and are more like a thick pita bread than the thin tortilla I expected. But they make for a delicious and filling breakfast burrito. I think sometime I might use them to make individual pizzas by covering them with toppings and cheese and baking them for 5-7 minutes.

I've adapted it for two reasons:
-I like large tortillas and the recipe didn't make very many.
-I found that it was too dry and needed more milk.

Texas Flour Tortillas (makes 16)
3 c. white flour
3 c. wheat flour
4 1/2 tsp (1 1/2 Tbsp) baking powder
2 1/4 tsp salt
6 tsp (2 Tbsp) oil
2 1/2 c. warm milk

Mix the dry ingredients together. Add the oil to the warm milk and slowly add to the flour mixture. Stir into a ball and knead for a few minutes. (Most recipes recommend you let the dough rest for 20 minutes or so here, but I'm not that patient and don't have that much time, so I skip this step.)
Divide the dough into 16 pieces, rolling them into balls. Cover with a damp paper towel and let rest for 10-30  minutes. (The more time you let it rest the more the dough softens up and makes it easier to roll out.)
Press the dough into tortillas (I use my tortilla press, but you can use a floured surface and rolling pin).
Cook in a skillet on medium heat (preheat your skillet for best results). When the dough starts to raise a bit turn it and cook the other side (about 45 seconds to one minute on each side). Because these are so thick they won't get big bubbles like thin tortillas, but keep an eye on them and it's pretty easy to figure out how long they need to cook. They taste best if you eat them when they're warm, but you can store them in the fridge for a few days and reheat them on the skillet or in the microwave (but they taste better fresh) or wrap them tightly and store in the freezer (I use a gallon zip-lock bag).