- Yield : 10-20
- Servings : 6-10
- Prep Time : 35m
- Cook Time : 15m
- Ready In : 60m
Tortillas are thin Mexican flatbreads. This recipe uses wheat flour, but they are more traditionally cooked with a corn flour which is usually sold as masa harina. There are many uses for tortillas – they can be used as a wrap, fried to crisp, dipped in chilli sauces, and layered with sauces and baked in the oven – see our recipe for Mushroom Pudding.
- 450g strong white bread flour, a little extra for dusting
- 115g vegetable fat, softened
- ¾ tsp salt
- About 250ml warm water
Place the flour into a bowl and then rub in the vegetable fat, or mix in an electric mixer.
Dissolve the salt in the warm water and slowly add to the mix. Mix well until it forms a single dough ball. Divide into 10 equal pieces, shape them into individual balls and cover with greased cling film. Leave for at least 20 minutes.
Heat a griddle or non-stick frying pan over a medium heat.
On a lightly dusted surface, divide one of the balls of dough into 2 and roll one out to make a circle about 15cm diameter, or, without dividing the dough, roll out into a circle of 38cm diameter, whichever is required.
Shake any excess flour from the uncooked tortilla and place on the hot griddle. It should sizzle if it is hot enough. Cook the tortilla on both sides, until it is very lightly browned and a little translucent. That should take up to ½ to 1 minute. They should be soft and pliable, not hard.
Repeat with the rest of the dough balls. Keep the cooked tortillas stacked inside a tea towel while the others are being cooked.