Flour Tortilla- soft and chewy flatbread that you can use to wrap up anything that tickles your fancy. This flat bread is so quick to make and requires just a handful of ingredients.
Course Side Dish
Cuisine American, Mexican
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
Author Jayne Rain
4cupsall-purpose flour (500g)
1 1/3cupwarm water (300 ml)
In a large bowl, sift or whisk together flour, baking powder, and salt. Add oil and mix in with a fork until flour is crumbly. Mix in water until the dough pulls together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Alternatively, knead the dough in a stand mixer till the dough pulls away from the side of the bowl
Divide dough into six equal parts. Form each part into a round. Roll out each round as thinly as possible; dust with flour if necessary to keep from sticking.
Heat a griddle over medium heat. When the pan is hot, transfer very thin tortilla dough to the pan. Wait about 20 seconds, then flip the tortilla over. You will know it is done when light brown spots appear on the side that is cooking.
Brush both sides with melted butter or oil and cook for another 10 seconds on each side. Each Tortilla needs about 1 to 1 1/2 minutes to cook fully.
Wrap the tortilla in a clean cloth when it comes off the griddle, to keep it pliable. Repeat with the remaining dough balls.
Make sure you use the right amount of water. Too little water will lead to tough and dry tortilla and too much water will lead to dough that is too wet to work with.
Always make sure that the dough is kneaded till soft and supple. Kneading the dough to perfection is essential. If the dough is not kneaded long enough, the gluten will not be activated and the texture of the tortilla will be compromised.
Alternatively, cover and rest the dough for about 15 minutes if you are having difficulty. This step helps to relax the gluten which automatically lightens the kneading process.
Roll the dough thin enough to have a nice thin tortilla. If the dough is too thick they might not cook properly and furthermore, they will be difficult to wrap once filled. Dough that is too thin might end up dry and won’t hold the filling well.
Tortilla Recipe https://jayne-rain.com/tortilla-recipe/ March 29, 2020