Tortilla is a thin, circular flatbread originally made from maize hominy meal, and now also from wheat flour. Soft and tender, with just a little bit of “chew,” you can have this Tortilla on the table in under an hour; with simple ingredients (flour, salt baking powder, fat, and water), no long proofing, and no baking required.
Before you start making your tortilla dough, choose your fat and flour. Tortillas made with lard stay soft. If you plan to have leftover tortillas, consider using it. Wheat tortillas can be made 100 % flour or you can add brown flour (Whole Wheat, Cracked Wheat, or Wheat Meal) for that extra nutty flavor and aroma. Mix the dough. Working the lard, butter, or shortening into the flour is key to producing tender, easy-to-roll tortillas. Use hot water. Water at this temperature (43 – 49 0C) will begin to gelatinize the starch in the flour, which allows it to absorb more liquid. If the dough is fully hydrated, the tortillas will be easier to shape and less likely to crack as you work with the dough. Now the dough should rest for about 30 minutes. Tortillas should be cooked quickly over high heat without any oil or fat in the pan. As soon as you smell the tortillas cooking (they smell like toast!) and they’re puffed up around the edges, give them a flip.
One of the best things about Tortillas, aside from being incredibly easy to make, is versatility. Serve your tortillas any way you like. Here are a few ideas:
- Use them to make soft tacos filled with meat or veggies (or both!).
- Make a cheese quesadilla by topping one tortilla with shredded cheese and putting another on top; warm over low heat until the cheese is melted.
- Make an easy dessert by adding chocolate hazelnut spread and sliced strawberries.
- Serve as Burrito filled with savory ingredients, most often meat such as beef, chicken, or pork, and often include other ingredients, such as rice, cooked beans (either whole or refried), vegetables, such as lettuce and tomatoes, cheese, and condiments such as salsa, pico de gallo, guacamole, or crema.
- Snacking on a freshly made tortilla while it’s still warm is highly encouraged!
How To Make Plain Tortilla:
|General Hard Flour||150|
|Islands Soft Wheat Flour||150|
|Baker’s Choice Baking Powder (1 tsp)||5.69|
|Iodized Salt (1/2 tsp)||2.84|
|Warm water||120 – 150|
- Combine/ Blend dry ingredients (General Hard Flour, Islands Soft Wheat Flour, Baker’s Choice Baking Powder and Iodized Salt).
- Work the fat into the flour until it disappears. Coating most of the flour with fat inhibits gluten formation, making the tortillas easier to roll out.
- Pour the warm water and bring the dough together. Add more water if needed.
- On a lightly dusted table, knead the dough by hand, until the dough forms a ball.
- Divide the dough (50- 85 grams). Round the pieces into balls and allow to rest. Cover for about 30 minutes.
- While the dough rests, pre heat a ungreased pan over medium heat.
- Flatten the dough (one at a time) to a round shape as thin as possible. Keep the remaining dough covered while you work.
- Fry the tortilla in the pan for at least 30 seconds each side. Wrap the tortilla in a cloth once it comes off the pan to keep it pliable.
- Repeat with the remaining dough balls.
- If there are leftovers, allow them to cool completely, then wrap tightly in plastic and store in the refrigerator. Reheat in an ungreased skillet, or for a few seconds in the microwave.