These pliable tortillas are great for making burritos, with fillings you wrap up inside. You can also freeze any leftovers, then re-heat in a foil ‘packet’ when you need them. This recipe is also great if you want to use gluten-free plain flour, in fact the tortillas were even better!
Recipe source: adapted from a recipe on cooks.com
Makes: 16 tortillas
What to do:
- Combine flour, salt and baking powder in the bowl of a stand mixer. With the dough hook attached, mix dry ingredients until well combined. Add oil and water with mixer running at a medium speed. Mix for 1 minute, stopping several times to scrape the sides of the bowl. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.
- Transfer from mixing bowl to a well-floured work surface. Divide dough in half, then in half again. Continue until you have 16 fairly equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean tea towel and allow to rest for 15 minutes before proceeding.
- After rest period, roll each dough piece into a rough circle, about 15-20 cm in diameter, keeping work surface and rolling pins lightly floured. Don’t stack uncooked tortillas on top of each other or they will get soggy.
- Heat the frying pan over medium-high heat. When pan is very hot, place one dough circle into pan and allow to cook about 1 minute or until bottom surface has a few pale brown spots. The uncooked surface will begin to show a few little bubbles. If tortilla is browning too fast, reduced heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on underside of tortillas, increase heat a bit. Flip to other side and cook for about 30 seconds. You want the tortilla to be soft but have a few small pale golden brown spots on surface. Remove from pan with tongs and stack, covered with a clean tea towel until all tortillas are cooked. This will keep them soft and pliable.
- Wipe out the pan in between tortillas (carefully, with a piece of paper towel) if flour is started to accumulate.
- Divide onto plates and serve warm.
Notes: What would you use as the filling in your burrito? What other sorts of tortillas are there?