Monday, 11 July 2016

Super easy, super tasty, Flour Tortillas


Hello Dear Reader,

I love Wraps and Tortillas, but I don't love all the extra numbers and preservatives that come with the bought variety. For very little cost and a bit of time you can have wonderfully soft and tasty flour Tortillas.

They can be used so many different ways, of course, as a wrap for lunch fillings, either as they are or toasted. You can brush them with oil, scatter some salt over them, tear them into chunky pieces and bake them in the oven, you then have divine crackers for dipping into something yummy. They are even robust enough for a pizza base. What have you got to lose? Go on, give them a go.

Ingredients for Flour Tortillas
To the bowl of a stand mixer, with dough hook attached, add the flour, salt and baking powder
Mix, on low speed, for 1 minute
In a measuring jug, measure out the water and add the oil

Cover with a moist, lint free, tea towel. Leave to rest for 15 minutes

With the motor running, slowly add the oil/water mixture to the flour mixture
On low speed, mix dough for 1 minute, stopping once, to scrap down sides of bowl
Knead for a further 30 seconds, by then it should have come together in a soft ball of dough
On a floured surface, divide dough into 2
Then 4
Then 8
The 16
Roll each piece into a small ball and with the palms of your hands, flatten to form a flat-ish round
Heat a good heavy based frypan to a medium high heat, brush with a very small amount of oil
Flour your work surface and rolling pin very well, roll out dough pieces into 15cm to 20cm rounds. I use my gnocchi roller to roll out the dough as it is smaller and more manageable 
Put dough round into medium hot pan, and cook on first side for 1 minute. It will puff up a bit in places
Flip and cook on second side for 30 seconds, remove to a plate and keep covered with a piece of foil
There you have it, soft and tasty flat breads

Ingredients

3 cups plain flour

1 teaspoon each of salt and baking powder

1/3 cup oil (I use Rice Bran oil for everything)

1 cup warm water

Method

In the bowl of a stand mixer, with dough hook attached, add flour, salt and baking powder

Mix for 1 minute

With the motor running and on low speed, gradually add water/oil mixture to flour mixture

On low speed knead for 1 minute, stopping once to scrap down the sides of the bowl

Knead for a further 30 seconds, by then the dough should have come together into a soft ball of dough

On a floured surface divide dough into 2 equal halves, then 4, then 8, and finally 16 equal pieces.

Roll each piece into a ball and flatten with the palms of your hands into a flat-ish round

Cover the round dough pieces with a damp lint free tea towel and let rest for 15 minutes

Heat a heavy based fry pan to medium high heat, brush with a small amount of oil

Working with one piece at a time. On a floured surface, roll a  dough round into 15cm to 20cm thin round

Put into heated frypan and cook on first side for 1 minute, the Tortilla will puff up a bit in places, that is what gives you the golden brown spots on the flour Tortilla. Now flip and cook the second side for 30 seconds

Remove from pan to a plate and cover with alfoil. This will keep the flour Tortilla's soft and flexible

So, tell me, how do you eat your Tortillas? What is your favourite filling? 

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