Handmade tortillas add that special touch to any meal or snack. These are an easy no yeast bread that can be whipped up in no time.
Notes
For large tortillas, roll into 8 inch diameter circles. For small taco sized tortillas roll into 5 inch circles.
You can use lard or vegetable oil instead of butter.
These are tasty as they are, but you can char them directly on the flame of the hob for a smoky toasted flavour and texture, if you like.
If you need any help, or have any questions, you can message me on my Instagram @bonniedoesfood. This is also available as a highlight to watch me do it.
Ingredients:
(Yields 8-14)
300g plain flour
1 tsp baking powder
1/2 tsp salt
55g cold butter, cut into cubes
200g to 225g hot tap water, not piping hot but warmer than lukewarm
Directions:
FOR THE DOUGH:
In a medium bowl, whisk together the flour, salt and baking powder.
Add the butter to the flour mixture. Use your finger tips to rub the fat into the flour until it disappears and you get a sandy consistency.
Add half the water and stir with a wooden spoon. The dough will be shaggy with flour remaining in the bowl.
Add more of the water and knead with your hands until it comes together completely.
Turn the dough out onto a floured surface. Knead it briefly until its smooth. Just a minute or so. If it feels very sticky add a little more flour.
Weigh the dough and divide. If making large tortillas, divide into 8 equal portions. If making smaller tortillas for tacos, divide into 14 portions.
Round the pieces into balls.
Cover with a tea towel and let rest for 30 minutes. This makes them easier to roll out.
TO COOK:
Preheat a nonstick frying pan over a medium high heat. The pan needs to be very hot. You don’t need to grease the pan either.
Working one ball at a time, roll into circles. For large, 8 inch diameter, for small 5 inch diameter.
I like to flatten a ball with the palm of my hand. Gently apply pressure with a rolling pin and rotate the dough until you get a circle. It’s quite tricky to roll them into perfect circles so just apply even pressure and be patient!
Carefully transfer the tortilla to the frying pan.
Cook for about 30 seconds. Bubbles should be appearing on the tortilla.
Flip and cook for a further 30 seconds.
Transfer to a plate/chopping board and repeat with the remaining balls of dough. Keeping the pan hot and the balls you’re not working with covered.
Reheat in the microwave or an ungreased frying pan. Enjoy!