Flour tortillas are a type of Mexican flatbread, cooked on a hot pan until lightly browned and puffed. They’re perfect for making wraps and can also be used as the base for many other dishes. In our house, they’re a quick snack loved mainly by the children, who fill them with grilled or roasted chicken, vegetables and sauces. Every time, the combinations are different! For a long time I avoided store-bought tortillas because of their ingredients. Since discovering how easy they are to make at home, they’ve been appearing on our table much more often – especially as chicken wraps, which are a particular favourite with the kids.
Makes 16 tortillas.
Ingredients for homemade flour tortillas:
- 3 cups plain flour
- 1 teaspoon salt
- ⅓ cup rapeseed oil or olive oil (or half oil and half butter)
- 1 cup very warm or hot water
Pour the water and oil into the bowl of a stand mixer. Add the flour and salt. Knead with the dough hook for several minutes, or until you have a soft and elastic dough. The dough can also be kneaded by hand. Cover tightly with cling film and leave to rest for 30 minutes. This allows the dough to relax and prevents it from shrinking during rolling.
Divide the dough into 16 equal pieces and shape them into balls. Cover again and leave to rest for another 15 minutes, making sure the dough does not dry out.
Heat a frying pan over medium heat. Roll out each dough ball very thinly into a circle about 20–22 cm in diameter, dusting lightly with flour if necessary. Place the tortilla on the hot dry pan and cook on both sides without any additional fat. Turn the tortilla when bubbles appear on the surface, it begins to puff up and light brown spots appear underneath. If the spots become too dark, reduce the heat. If the tortillas brown too slowly, increase the heat slightly. Stack the cooked tortillas on a plate, one on top of another, and cover with a damp kitchen towel. Once all the tortillas are cooked, leave them under the towel for a few more minutes until they become perfectly soft and easy to roll.
Transfer the tortillas to a zip-top bag and seal tightly. Serve warm, reheating in the microwave for 15–25 seconds if necessary.
The tortillas can be stored in an airtight container or bag at room temperature for up to 48 hours, and they also freeze very well. Separate them with baking paper or cling film before freezing.
Enjoy!
Recipe source: Cooks.com.
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