Last night I realized much too late that there’s no bread in our house. This can be problematic as we stay 12 km from the nearest convenience store that’s open at eight in the evening. I immediately thought of how I am going to avoid a lunch box crises tomorrow. I vaguely remembered a flour tortilla recipe that’s somewhere in the recipe box along with all the other recipe clippings.
|750ml (3 c)||Flour|
|5ml (1 teasp)||Salt|
|5ml (1 teasp)||Baking Powder|
|80ml (1/3 c)||Vegetable Oil|
|250ml (1 c)||Warm Water|
- Combine flour, salt and baking powder in the bowl of a stand mixer. With the dough hook attached mix dry ingredients until well combined. Add oil and water with mixer running at a medium speed. Mix for 1 minute, stopping several times to scrape the sides of the bowl. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.
- Transfer from mixing bowl to a well-floured work surface. Divide dough in 7 – 10 equal portions. form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding.
- After the rest period, heat a large pan over medium-high heat. Roll each dough piece into a rough circle, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will get soggy.
- When pas is very hot, place one dough circle into pas and allow to cook about 1 minute or until bottom surface has a few pale brown sports. The uncooked surface will begin to show a few little bubbles. If tortilla is browning too fast, reduced heat a bit. if it’s taking longer than a minute to see a few pale golden brown sports on underside of tortillas, increase heat a bit. Flip to other side and cook for about 30 seconds. You want the tortilla to be soft but have a few small pale golden brown spots on the surface. Remove the the pan with tongs and stack in a covered container or zip lock bag till all tortillas are cooked. This will keep them soft and pliable.
- Wipe out the pan inbetween tortillas if flour is started accumulate.
- Serve walrm or allow to cool faor later use. When ready to use, place a slightly damp paper towel in the bottom of a container (with a cover) that will hold the stacked tortillas. Microwave, uncovered for 15-25 seconds (start with 15) or until warm, then cover to hold heat while serving.
- The tortillas will keep wells tore din a airtight container or zip lock bag at room temperature for 24 hours or can be frozen indefinitely. To freeze, separate tortillas with parchment paper or waxed paper and place in a zip lock bag before placing in freezer.