A couple of years ago I posted up a Donna Hay recipe for Flour Tortillas. It takes a bit of time to work the butter into the flour but the water measurements were way off. I would add half the required water and just slowly add a little more if needed.
Annabel Langbein has since come up with an even easier recipe from her book ‘Simple Pleasures’ and I will use nothing else now. Instead of butter there is oil (I use a vegetable oil) which cuts out half the work load. I also love the addition of a teeny tiny bit of baking powder. This results is a few big air bubbles puffing up when it is cooking and the end result is a lighter tortilla – not as dense.
Annabel Langbein has posted a handy video on making the tortillas. This is an easy recipe to get the kids involved with too.
Making your own tortillas is a great skill to have in your repertoire. They have saved me many a time when I do not want to go to the shops and we need a quick lunch or dinner. We will eat them like a salad pita or put some salsa and cheese between two tortillas and toast in a frypan on either side for a quesadilla. Our favourite way is just to fill them like a soft taco with leftover cooked chicken, cheese, salsa, red onions and guacamole. Or just to dunk in hot soup or in a bowl of homemade baked beans. One of the dinners my mum used to make for us was a fried bread, similar to a flour tortilla, topped with spicy beans, a good grating of cheese and drizzled with sweet chilli sauce. I loved it!
Speaking of love. For Valentines Day some residents in Palo Alto decorated these trees as a tribute to the Stanford University football team’s win at the Rose Bowl. There are hearts hanging on the trees, each one with a player’s name and their jersey number. An unexpected surprise driving home.
(from Annabel Langbein’s book ‘Simple Pleasures’)
3 1/2 cups flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 cup neutral oil
1 cup of very hot water
In a large bowl mix together the flour, salt and baking powder. Add the oil and hot water and mix together then knead for a few minutes. Cover and leave to stand for 15 minutes.
Divide the dough into 16 pieces. Dust the bench and rolling pin with a little flour and roll each portion into a thin round tortilla.
Heat a frypan over a medium heat and cook the tortillas one at a time. I roll one tortilla then get it on the pan whilst I start rolling out the next one.
When the tortilla starts to brown and puff up then flip it over and cook the other side for another minute. Repeat with remaining dough.