Wheat tortillas
These easy and quick flour tortillas are delicious and a perfect accompaniment to countless meals. Fill them with sweet or savoury fillings and discover and experiment with new flavour combinations.
Ingredients
- 260 gr plain flour
- 180 ml water
- 60 ml olive oil
- pinch of salt
Instructions
- Add the flour, salt, water, and oil into a bowl, and with the back of a spoon stir it until it forms a ball. You will see it pull away from the sides.
- Tip it out of the bowl onto a clean counter and give a light and quick knead. To ensure everything is properly incorporated into the dough.
- Divide the dough into 10 equal pieces of 50 grams.
- Shape the lumps of dough into balls by continuously pulling the edge and folding it over the top. Turn the ball clockwise while you continue pulling and folding over the edges, to create a shapely ball.
- Set the balls of dough to the side on a floured countertop.
- Heat up your cast iron frying pan on the stove, you want your pan good and hot, so I put my heat to about 3/4 of the way up. Don't add any fat or oil since you need to cook your tortillas in a dry pan.
- While the pan is heating up, roll out your first tortilla ball so that it is about 16 to 18 cm in diameter.
- While holding the tortilla on the palm of your hand, flip it onto the frying pan.
- Once the tortilla looks semi-cooked and starts puffing up a bit, you will want to flip it over with a thin and long spatula.
- You can also use a regular spatula, but I find a thin one works best. And if you have heat-proof fingers, you can even try to flip the tortilla with your fingers.
- Leave it to cook for another half a minute or so. Now you should start seeing your tortilla really puff up a lot. That is if you've heated up your pan to a good hot temperature.
- Keep your tortillas soft and warm by placing them inside a folded clean tea towel until you need them.
Notes
If it doesn't puff up and stays pale, you can be pretty certain that the heat was too low.
If it turns brown and maybe even black before it is thoroughly cooked, it won't get a chance to puff up, and your heat was set too high.
Every stove is different and so is every pan, I use two pans for my tortillas most days, and they both have to go on a different heat setting. But I find that most people will crack it after 2 or 3 tortillas.