Hello friends, I’m back with a perfect tortilla recipe which is ideal for a food wraps. Plus it’s super easy to make with just few ingredients. Many of you tend to buy tortilla from supermarket, cuz it is easy that way. But do you know how simple it is to make at our own, so stop buying any more & give it a try, I guarantee that once you taste this you will stop to do so. Whenever you have time make a double or triple batch of tortillas & freeze them for later use, hence they keep well making it in advance and warmed just before serving can make everything easier for a last minute meal preparation.
A tortilla is a type of a flatbread, typically made from corn or wheat where its origin as a Mexican foods. In Spanish, tortilla and tortita mean “small torta”, or “small cake”. Many of Mexican food like tacos, nachos, enchiladas or burritos are accompanying with tortilla as the main ingredient.
This traditional flatbread made from dried and finely ground corn & it’s said that tortillas were first developed around 10,000 B.C.E. However today there are many varieties of tortilla & Mexicans use lard as the shortening agent. (Lard is the semi-soft, white fat located in the fattiest portions of a pig which made of 100% pork fat & go through a process called rendering to collect the lard. It use as a cooking fat for centuries.) But in my recipe I’m not going to use any & let you go with substitutes that you can use for this.
These flour tortillas can make an extraordinary meals especially burritos, enchiladas, tacos, quesadillas or even Shawarma. What I love about them are they can be great replace for many foods, in other day I make a pizza from tortillas & it was turn out surprisingly fabulous, super thin crust pizzas. I’m guessing these homemade flour tortillas can be used as a sandwich wraps or even as a quick sweet treat to have with spreading nutella over it.
Homemade flour tortillas are much better than store bought ones because it take only 30 minutes to prepare, so definitely give it a go. In next recipes I hope to share with you cool way to try out quesadilla, so check that also. Now let’s get start it.
As per the oil you can use olive oil, vegetable oil or shortening, it’s preferable to use lard if you can find in. I used vegetable oil in here, even coconut oil works fine, because earlier I used coconut oil to made tortillas; there wasn’t any significant change in that according to my experience.
1. In a bowl add flour, baking powder & salt. Give it a good mix.
2. Into that add oil.
3. Then gradually pour the hot water to flour while keep mixing the flour mixture with a wooden spoon or sturdy spatula.
4. Once flour mixture comes all together as a dough consistency, shift to your clean hands. Keep mixing it in bowl till it’s not stick to your hands.
5. Transfer the dough on a board & knead for less than 3 minutes, don’t knead it too much because we won’t need a gluten development of dough for this recipe.
6. Again put the dough forming into a ball on the bowl covering it with a wet towel. Let it rest for 15 minutes.
7. After 15 minutes divide the dough into 7 equal portions & make small balls out of each parts. As Similar to before cover it with wet towel for about 5 minutes.
8. Get one ball on a floured board & roll out each dough into 8 inch wide round shape, so that it won’t be thick. When rolling the dough it’s important to flip up to both sides frequently & roll, so that tortillas don’t stuck to the board.
9. Roll out the edges of the tortillas without applying pressure on the rolling pin. It’s okay to me even it won’t be stay in perfect round shape when doing so, if you concern about the shape be careful when roll out the tortillas.
10. Carefully lift rolled out dough without breaking its shape & place on a preheated oil /butter greased pan just below the medium heat.
11. It will take 30 – 60 seconds to have white spots visible on the tortillas & wait till then to flip it over.
12. Press all the way of edges in tortilla using a spatula, so that it will puff up.
13. Flip into both sides to have light brown spots on tortillas. Cook until then & when its visible tortillas are done.
14. You need to have bowl with a kitchen towel over it to put cooked tortillas directly from the pan. Place them on towel, cover with the towel & close the lid. So that tortillas stay soft without drying the air out.
15. Cooled down tortillas can be store in freezer up to 2-3 weeks. You can reheat them in an ungreased skillet, or for a few seconds in the microwave.
Note: if you do want to make tortillas for Shawarma divide the dough into 6 parts & rolled out the dough larger than 8 inch diameter.
As flour tortillas can be used in many recipes as I mentioned in before, so I hope this will be a valuable one for you. These homemade tortillas much better than store bought once, so stop wasting more money on it & make your own because as you can see its super easy to do so. Check out my next post it will be amazing recipe for you to try, all my family loved that & I hope you will also love it. Wait till then guys, bye!