Ever noticed that many international cuisines have their own version of leavened or unleavened flatbread? Blintzes, crêpes, pita, naan, pancakes, focaccia, chapati, injera, roti, barbari, frybread–they’re all great! Here’s one of Mexico’s versions of flatbread: Tortillas!
- ¡Ingredientes!
- 3 cups all-purpose flour
- 1 tsp. kosher salt
- 1 tsp. baking powder
- 1⁄3 cup extra virgin olive oil, vegetable oil or other fairly neutral flavored oil
- 1 cup warm water
- Tools!
- Stand mixer (not mandatory but it makes things easier)
- Rolling pin
Directions
Combine flour, salt and baking powder in a medium-size bowl or stand mixer bowl. Whisk dry ingredients until well combined.
Gradually add oil and water with mixer running at a medium speed, or stir oil and water in with a spatula. Continue to stir until all dry ingredients are incorporated and the dough begins to come together and form a shaggy ball.
Turn dough out onto a lightly floured work surface and knead for 1–2 minutes until the dough is nice and smooth.
To make 16 tortillas about 6 or 7 inches across, divide the dough into 16 equal portions. Divide into fewer portions if you want larger tortillas.
Roll each around piece to coat with flour; add more flour to your work surface if needed. Form each piece into a ball and flatten with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel and allow to rest for at least 15 minutes, or up to 2 hours.
Heat a large skillet over medium heat. Roll each flattened ball of dough into a rough circle about 6–7 inches in diameter, or larger if you’re making fewer tortillas. Add a bit more flour to work surface and rolling pin if needed.
Tip:
Don’t stack uncooked tortillas on top of each other or they will stick together; separate them with parchment paper or plastic wrap.
When the pan is hot, place one dough circle into the pan and allow to cook 45 seconds to 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly.
If it’s browning too fast, reduce the heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on the underside of tortillas, increase the heat a bit.
Flip to other side and cook for 15–20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface.
Remove from pan with tongs and stack in a covered container or zippered bag to keep the tortillas soft.
Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a microwave-safe container (with a cover) that will hold the stacked tortillas. Microwave uncovered for 15–30 seconds (start with 15) or until warm, then keep covered to hold heat while serving.
Store in an airtight container or zippered bag at room temperature for 24 hours or refrigerate for up to 1 week. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in the freezer.