The perfectly thin, soft tortillas to make your favourite wraps with.
You might argue that it is just so much easier to go and buy these in the shop. And you would be right. That could be said about any food. The process is the fun part. Making them with your own two hands is just so rewarding and the result is a lot tastier than the shop bought ones.
This recipe makes 6 x 25cm (10in) tortillas. To make more multiply the amount of ingredients. To store them for longer let them cool down a bit before wrapping in clingfilm. You do not want them to be ‘sweaty’ for storage.
Check out my other flatbreads here.
Watch the video down below for detailed instructions.
250g (8.8oz) strong white bread flour
4g (0.14oz) baking powder
5g (0.17oz) salt
50g (1.75oz) cold, cubed butter
170g (6oz) hot water
- Combine the flour, salt & baking powder. Mix well.
- Rub in the butter until the mix is nice and crumbly.
- Pour in the hot water and mix well.
- Cover & rest for 15 minutes.
- Knead for 5 minutes using the stretch & fold method.
- Divide into 6 equal pieces and shape into balls. Wet your hands to prevent sticking.
- Cover & rest in the fridge for at least 1 hour. You can also make them a day ahead of time and leave them in the fridge overnight.
- Roll the dough balls out using plenty of flour. Roll to desired size and place on a plate. Stack them on top of each other.
- Cook in a hot pan around 1 minute per side or until puffed up and with brown spots all over. Do not cook them for too long as they will dry out.
- As soon as they come out of the pan stack them on top of each other and cover with cling film. They should be covered right away, or they will not be as pliable and soft. Enjoy right away or store for later.
Watch the video here