Flour tortillas. The Mexican wrap that is a base in a huge amount of mexican food! As well as being used all over the world as a wrap to hold many diffretn types of food!
The flour tortilla is a hybrid from the corn tortilla which the Ancient Mexicans ate before the Spanish arrived. When the Spanish arrived they brought with them wheat flour and seeing how the Mexicans make corn tortillas they copied it.
The word tortilla means different things in different countries. In Spain it is a form of omelette, in Mexico and Central America is a corn tortilla. However, the rest of the world knows it as a flour flatbread.
Regardless of this, they are just as authentic as a corn tortilla and they are also a little easier to make as you don’t need a tortilla press!
You can use this recipe to make flour tortilla chips to dip into side dishes such as Guacamole, pico de gallo and queso sauce. However, it would be better to use regular corn chips for this as they are better suited! Its best to leave this as a ingredient as a main dish.
Store brought tortillas are full of preservatives and additives. Take for example Methyl-cellulose. This chemical compound uses material from plants. It isn’t digestible and its purpose in food is to store more moisture in your food.
It has other uses too, as a laxative! Nice.
Not only this but a lot of store brought flour tortillas have a strange undercooked taste and texture, which I really don’t like. Another reason to make your own!
This tortilla recipe is really easy, it can be a little messy, as most flour-based recipes are!
A good way to make less mess is to use a large mixing bowl! I was always put off folding in water and fats into the flour, this was until I started using a large mixing bowl! Now there’s no more mess!
For this recipe you will need;
Start by sifting the flour into a bowl and add a generous pinch of salt, then add the butter and the lard. Work this into the flour until there are no lumps.
Next, pour in most of your water. (you can always add more water later if you need to but you can’t take it out!
This is the messy bit! Using your hand mix the flour into the water until you get a firm dough which springs back slightly.
Don’t worry if it feels a bit tight, we are going to let it rest before we roll the dough out.
When all the ingredients have come together to form your flour tortilla dough, roll the dough balls in between your hands to make smaller dough balls.
Each dough ball should weight about 55 to 60 grams. Which is enough to make a 10 to 12 inch flour tortilla. Let these rest for about 45 minutes to relax.
Once your flour tortilla dough balls have relaxed, flour your work surface and press one of the dough balls down with the heel of your hand to make a round disk. It should give easly and not spring back.
If it does spring back you will need to let your dough balls rest for a little bit longer! You can’t cheat!
Using a rolling pin, push down firmly on to the flour tortilla disk and roll back and forth on it once. Quarter turn the disk and using the same pressure roll back and forth on the dough, quarter turn the disk again and repeat until they are around 10 to 12 inches in diameter.
If it gets a little stuck on your work surface, lift the tortilla disk up and rub some more flour on to your work surface and carry on.
Once rolled out stack your flour tortillas, placing sheets of baking paper in-between each tortilla, so they don’t stick.
Preheat a large pan over medium heat, place a little oil into it. I like to use Rapeseed oil as I like the flavour and because it’s not very popular, it’s inexpensive! Feel free to any oil of your choice though!
Using a piece of kitchen towel rub the oil into your pan, you only need to do this once before you cook your first tortilla. It will form a barrier between your pan and your flour tortillas so they won’t stick.
Cook your flour tortillas, one at a time, turning once after about 60 seconds or until they have started to bubble up and have slightly coloured. Turn them over and let them cook on the opposite side for another 60 seconds.
Once they are cooked take them out of the pan and using wire racks, allow your flour tortillas to cool, before stacking them up and making your Amazing Mexican creations! Or simply wrap with lovely ingredients of your choice!
The how-to video is below where you can watch the simple step by step instructions.
I would love to know what you put into your flour tortillas, let me know in the comments box below. Happy cooking!