|
Preparation time: 10 min
|
Cook time: 40 min
|
|
Ingredients
|
Method
|
|
450 g all-purpose flour
250 ml warm water
1 tsp salt
1 tsp baking powder
80 ml corn oil or vegetable oil
    |
Place the flour, salt and baking powder in a food processor and combine all dry ingredients. Then add oil and water- at once - and mix. Use the paddle attachment because it helps you gather all wet and dry ingredients into one dough ball with no residue on the side of the mixing bowl.
|
    |
When you get shaggy dough, replace the paddle attachment with a dough hook and mix for 10 minutes. It's the vital phase to get a shiny and homogenous dough. Transfer the dough to the worktop and knead for 2 minutes; the dough should be tacky and soft, not sticky. |
  |
Divide the dough into 16 equal pieces and form 16 equal balls; each should weigh about 48 grams. You can transfer the balls on the parchment paper. Cover the balls with foil and let the dough relax 25 min, which enables you to work easily with each ball.
|
   |
Take a ball, cover generously with flour and flatten a little bit. Then pinch the edge of the disc running all around. The disc should be thicker in the middle and thinner around.
Place a cast iron skillet or a frying pan on medium heat. The skillet should get a stable temperature but can't be very hot as you will get crunchy black blisters and holes.
|
  |
Flour the worktop and place the disc. Roll out, move the rolling pin forward and backwards, then move the disc against the clock and continue rolling. You will get a round and flat cake 6-7 inches (15-18 cm) in diameter. Continue with all balls. You can start with two-three balls while the pan is heated or roll them all. You can pile them on but remember to separate them with baking paper sheets. Cover the ready dough circles with foil.
|
  |
Place a dough circle on the hot pan. Cook for about 45 seconds or until you see bubbles and the tortilla starts to puf up, then flip on the other side. Cook another 45 seconds. Light brown spots will be on the cooked side. Flip over again.
|
 |
Remove from the pan with tongs or spatula, transfer to a plate and cover with the kitchen towel.
Serve warm with your favourite toppings and sauces.
|
Recipe for flour tortillas from the book of Rick Stein "The Road to Mexico"
these are so good! First time they did not turn out well as I obviously didn't roll them quite thin. I'm so glad that I didn't give up after the first try, they are so soft and easy to roll.
Can I make tortillas with gluten-free flour?
Hi Agnieszka, I have never tried so I don't know
I used my tortilla press, but it came out more like flatbread. So next time I will use rolling pin like in the recipe above and I am sure they will turn out great.
I have never made tortillas before. I followed the recipe just as written and they came out perfect! Just as expected.
I had never made tortillas before and they came out great. I did exactly as the recipe said!
I loved it, this recipe can work for anyone. Normally I?m not a person who loves to spend time in the kitchen. But it?s quick and easy, now I can enjoy flour tortillas at home