Description
Why buy store bought Tortillas when you can make them at home quickly and easily?
Ingredients
Scale
- 335g bakers flour
- 170g water
- 40g olive oil
- 1 teaspoon of salt
Instructions
- Place everything into the tmx bowl.
- Blitz on speed 6 just to slightly combine.
- Lock lid and press interval speed for 2 minutes.
- Let it sit for 15 minutes. See note below however.
- Remove from bowl. Divide your dough into 8 pieces.
- Using a little flour to dust (optional), roll out your dough into thin circles. My shape is a bit rustic. You want it only a few millimeters in thickness so they cook quickly and evenly.
- I rolled all my 8 balls before commencing the cooking process.
- Place a large frying pan on a medium heat. Once warm place a tortilla on it.
- Once they start bubbling, flip it over.
- You will only need to cook for a minute or so each side but keep an eye on them so they don’t burn. You want them to be cooked but still flexible.
- Place it onto a plate with a tea towel over the top.
- Continue to cook all Tortillas, placing them one on top of the other. The heat keeps them nice and flexible.
- The first one or two Tortillas in each batch tend to be a bit harder and cardboard like whilst finding the right temp of the pan. If you have a hard, non flexible wrap, place it underneath all the other wraps. It will soon soften from the heat and be yummy like the rest of them.
Notes
- These can be frozen. Just thaw and warm before eating.
- I don’t rest mine anymore between kneading and rolling out of laziness. I roll immediately with no issues.
- Prep Time: 20
- Cook Time: 20
Nutrition
- Serving Size: 8