Tortillas are flatbread. Tortillas originate from northern Mexico, and were originally made with maize (corn) flour.
These home-made tortillas are soft and chewy. You can use these to make quesadillas, wraps, enchiladas, burritos, and more.
Servings: 10-12 tortillas
Ingredients:
3 cups all purpose flour
1 cup wheat flour
1/2 teaspoon salt
3 tablespoons oil
hot water as required to knead the dough (see notes)
Instructions:
Heat 2 cups of water in a pan.
In a big bowl, mix together the flour, salt, and oil.
Use a spatula or wire whisk to mix the flour while pouring in the hot water.
Bring it together to make it into a ball. If the dough is too sticky, add in a bit of flour. If the dough is too dry, add in a very small amount of water.
Knead the dough with your hands for about 4-5 minutes, until it is a soft dough.
Cover the dough with a kitchen towel and let it rest for 30 minutes.
After 30 minutes, pinch lemon-sized balls out from the dough.
Keep the balls covered with the kitchen towel at all times to prevent the dough from drying out.
Heat up a large nonstick frying pan or griddle over medium-high heat.
Roll out each ball into an 8-inch circle and transfer it onto the hot griddle.
Cook the tortilla for a minute on one side. Flip onto the other side and cook for 30 seconds by pressing the edges with a spatula.
Transfer the tortillas onto a kitchen towel to keep warm.
Cook all the remaining tortillas.
Notes:
You may not need 2 whole cups of water, but heat up at least 1 1/2 cups of water.
For Step 3, do not use your hands to mix together the dough, for it will be very hot. I used a Danish whisk to bring together the dough.
You can refrigerate the tortillas for up to two days in the fridge.
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