Best Ever Flour Tortillas (goes with shwarma)
Best Ever Homemade Flour Tortillas
These Best Ever Homemade Flour Tortillas are so simple and unbelievably delicious!
Servings: 16
Calories: 124kcal
Ingredients
- 400 g all-purpose flour (orig 375)
- 5 g salt
- 25 g baking powder (orig 45g)
- 59 ml extra virgin olive oil, vegetable oil or other fairly neutral flavored oil (55g)
- 215 ml warm water (orig 236ml)
Instructions
To make by hand:
- Combine flour, salt and baking powder in a medium-size bowl. Mix dry ingredients until well combined.
- Make a well in the center of the dry ingredients and add the oil and water. Stir well until the dough comes together and forms a shaggy ball.
- Turn dough out onto a lightly floured work surface and knead for 1-2 minutes until the dough is nice and smooth. Proceed with step number 3 below for the remainder of the recipe.
To make with a mixer:
- Combine flour, salt and baking powder in the bowl of a stand mixer. Using the dough hook, mix dry ingredients until well combined.
- Add oil and water with mixer running at a medium speed. 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 dough to a lightly floured work surface. Divide into 16 equal portions (about 45g each). Turn each piece to coat with flour. Form each piece into a ball and flatten with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel and allow to rest for at least 15 minutes (or as much as 2 hours) before proceeding.
- After the rest period, heat a large pan over medium heat (no oil). Roll each dough piece into a rough circle, about 6-7 inches in diameter,
- When the pan is hot, place one dough circle into the pan and allow to cook 45 seconds to 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. If browning too fast, reduce the heat a bit. If it's taking longer than a minute to see a few pale golden brown spots on the underside of tortillas, increase the heat a bit. Flip to other side and cook for 15-20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface.
- Remove from pan with tongs and stack in a covered container or zippered bag to keep the tortillas soft.
- Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a microwave-safe container (with a cover) that will hold the stacked tortillas. Microwave uncovered for 15-30 seconds (start with 15) or until warm, then keep covered to hold heat while serving.
- Store in an airtight container or zippered bag at room temperature for 24 hours or refrigerate for up to 1 week. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in the freezer.
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Calories: 124kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Sodium: 146mg | Potassium: 50mg | Calcium: 14mg | Iron: 1.1mg
Pippa Gawley
Tel/What's App: +44 7980 921030
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