6 cups of flour tortilla mix
(If tortilla mix not available use 6 cups all purpose flour and add 2 teaspoons salt)
5 teaspoons baking powder
1/2 cup olive oil (or Crisco)
1 1/2 cups milk (can use 1%)

Pour flour into large pan, make a well in the center, add olive oil and
milk and mix well. When dough reaches a texture that it does not cling
to your fingers, it will be ready to roll.

Sprinkle more flour as needed to work the dough into two balls and roll
each out to a diameter of about 10�. Prick several times with a fork and
place in hot Dutch oven which has been wiped with oil. The lid should
be warmed in coals, not too hot but hot enough that you cannot hold your
hand on it. As it is baking, place your hand on the bread and twist to be
sure it is not sticking; if it is lift sides with a fork.

Can be cooked in a 400 degree oven, over a camp fire or in a bbq pit.

In a 250 degree mesquite bbq pit, requires about 30 - 40 minutes. When
golden brown on top it is done, if you want darker on top, coals can be
added to lid of Dutch oven.