Tortillas are flatbreads popular in Latin American cuisine, and are eaten at all times of the day. They are often made with corn, a whole grain that is grown abundantly in Latin American countries, but can also be made with wheat, which is plentiful here in Canada. They are readily available in most grocery stores, but often, the package lists ingredients that we don’t recognize! When we make tortillas at home, we know all of the ingredients. This is a fun project to try, perhaps for Taco Tuesday?
Yield: 8 x 20cm (8”) tortillas
Preparation Time: including resting time, about 40 minutes
Cooking Time: about 10 minutes
- 1 cup (250mL) all-purpose flour
- 1 cup (250mL) whole wheat flour
- 1 1/2 tsp (7mL) of baking powder
- 1 tsp (5mL) of salt
- 2 tsp (10mL) of vegetable oil
- 3/4 cup (175mL) of warm water
- extra flour for rolling the dough
- large bowl
- measuring cups and spoons
- pastry scraper (A.K.A. “Fred”)
- rolling pin or tortilla press
- frying pan
- Mix together the flours, baking powder, salt and oil.
- Slowly add the warm water while stirring until a loose, sticky ball is formed.
- Knead for around two minutes on a floured surface. Dough should be firm and soft.
- Place dough in a bowl and cover with cloth or plastic wrap and let rest for 20 minutes.
- After the dough has rested, cut Into 8 equal pieces with a pastry scraper. Roll dough into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap and let dough rest again10 minutes. (It’s very important to let the dough rest, otherwise it will be like an elastic band and won’t roll out to a proper thickness and shape.)
- After dough has rested, one at a time, place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until about the size of a dinner plate. Don’t over work the dough. Keep rolled-out tortillas covered until ready to cook.
- In a dry frying pan, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
- Can be reheated in a dry frying pan or in the oven, wrapped in foil.
STEP-BY-STEP – WHOLE WHEAT TORTILLAS!
Use one clean finger to stir your dry ingredients together.
Add the wet ingredients, and continue to mix together with your finger until it forms a “shaggy mass”.
Knead on a lightly floured surface until it forms a smooth ball.
Cover and let it rest.
Cut into 8 even pieces. These are not so even but a slight difference in size is ok. You’ll just have some smaller or larger tortillas.
Roll each wedge into ball, then cover and let rest again.
Time to roll our tortillas.
Roll each ball into a large circle on a lightly floured surface.
Rolled out tortillas can be placed on a tray until ready to cook.
Ready to cook. We’ve got our protective gear, a pair of tongs for flipping, and a towel lined plate for stacking our cooked tortillas.
Cook for approximately 1 or 2 minutes on the first side.
Use your protective gear to hold the handle of your pan, and use the tongs to grab and flip your tortilla.
Keep your tortillas stacked and warm under a towel. Fill with your favourite taco fillings and enjoy!
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