Easy Soft Tortilla Shella (No Yeast) (recipetineats)

4 c flour
1 t salt
100 g butter
1 1/2 c milk
2 – 3 T olive oil

Combine butter and milk and heat until butter is just melted – on stove or in microwave. Combine flour, salt, butter and milk. Knead for a few minutes until it is smooth – it doesn’t need much kneading. Add extra flour if the dough is too sticky. Wrap with glad wrap and rest at room temp for 30 min or so. Dust bench top, cut dough into 8 pieces, roll into balls, then roll out into about 1/4″ thick rounds. Heat 1 T olive oil in a pan over medium high heat. Place one flat bread in the pan, cook for around 1 min – it should bubble up – then flip and cook the other side. Continue with remaining pieces. Optional: Brush or spray bread with olive oil to give it a glossy look. Dough keeps in the refrigerator for around 3 days. Tip: Roll out the rounds, ready to cook. Just make sure you use baking paper or cling wrap to keep the pieces separated, flour will not suffice. Makes 8 large pieces.

Tagged: Breads & Rolls