Flour Tortillas

 

I enjoy bread making. My mum has mostly always made her own bread and my sisters and I would sometimes make a batch of bread too. These flour tortillas are easier then bread making however they are a little timing consuming. You need to get a bit of a production line going. I heat up the crepe pan and once the dough is made I cut it up into portions and roll one tortilla and get it on the pan then roll the next tortilla. There is just enough time to roll the tortilla while one is cooking. Allow half an hour to get the job complete. But the results are so worthwhile. 

These can be used for tacos, quesadillas, burritos or in place of any flat bread. They are delicious served alongside soup.

flour tortillas

(from Donna Hay magazine Issue 49)

4 cups (600g) plain flour
1 tablespoon sea salt flakes
50g cold butter, chopped
2 1/2 cups (625ml) hot water*

*(I have experimented with this recipe quite a bit and I find that 2 1/2 cups is excessive – 2 cups is ample but you can start with 1 1/2 cups and slowly add more as needed)

Place flour and salt in a bowl and mix well to combine. Add the butter and, using your fingertips, rub into the flour until mixture resembles fine breadcrumbs. Add the water and using a butter knife mix until the dough comes together. Knead dough on a lightly floured surface until smooth. Heat a non-stick frying pan over high heat. Divide the dough into 18 pieces (I get 20). Roll each piece out to a 20cm round and cook for 1-2 minutes each side or until lightly golden brown.

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2 Responses to Flour Tortillas

  1. SommerHouse says:

    Hi Nat, I made these tonight but I found that it was way too much water and I had to add over an extra cup of flour. Maybe 1 1/2 cups of water was all I needed… How did you find the proportions? Also I think I overcooked some as they were crunchy and not soft and pliable. They are a hit in our house though – even the crunchy ones.

  2. Natalie says:

    Sorry for the slow response. I just went and double checked my recipe and it does call for 2 1/2 cups and assuming I followed the recipe I didn't have any trouble with the proportions. I do use unbleached bread flour – I wonder if that makes a difference. Next time I make them though I will keep it in mind and let you know.
    I have the pan on a medium heat and turn them as soon as they puff up and then they only need no more than a minute on the other side.

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