This versatile carbohydrate is good for all
meals! Snacks even! It goes with every fresh ingredients you pickup in the market everyday! I enjoyed the cheap accessible supply In America! But during my visit in Switzerland, they cost a bit more, in Hong Kong even more so!
For supply or nutritional reasons, Homemade tortilla is so easy! Make a pile for yourself! A batch of 6 to 7 have you covered for breakfast in a week! Serve yourself the fluffy soft Wheat tortilla you deserve! Use it as crispy pizza base when you are feeling lazy!
This recipe is based on experimenting a few recipes found online. This suits the brands I used. I modified them by drastically reducing salt and oil. After fixing my recipe, I successfully recreate the softness every time times. I am no cooking expert, good enough to cook most of my meals of exchange half a year, please excuse me for lack of proper cooking knowledge. No weight/balance/scale measurement is require least hassle.
Step 1: Ingredients and Tools
- 2 cups of flours (white wings all purpose flour)
- A pinch of salt (local brand)
- 1/2 tablespoon of baking soda (local brand)
- 1 1/2 tablespoon of olive oil (Colavita extra virgin olive oil)
- 3/4 cups of warm water
- (Tablespoon is more like a McDonald takeaway spoon)
- Mixing bowl (my sister’s is a thick glass one)
- A medium pan
- Chopping board and roller
Step 2: The Mix
- Pour dry ingredients into the bowl.
- Stir them evenly with a spoon for around 30 seconds
- Use the same spoon add olive oil
- Use the same cup for adding 3/4 cup of water.
- Stir the mixture lightly with the spoon till it looks like breadcrumbs.
- Knead the dough to a ball
- Put in the remaining bit as you fold the dough.
- Wet your hands and rub the surface gently.
- Set it in the bowl for around 15 mins at room temperature.
- I feel like the baking soda works better with warm water.
- Cover the dough with wet kitchen paper if the air is dry or insect concerns.
- I refrigerated the dough once and it became impossible to roll.
Step 3: Let the Rolling Begins!
The dough should be good for around 5-7 serving depending on your preferred size. Here are 6.
- Divide the dough to 6 equally sized balls.
- Pour extra flour on the top left hand corner of the board.
- Dust your board, roller and hands with flour.
- Knead the dough slightly flat.
- Put it on the board.
- Roll it towards and away from you.
- Dust a bit of flour then flip the dough.
- Turn it 90 degrees so you always roll along the shorter side.
- Keep doing that till you reach the desired thickness
- No need to over-dust the dough, drying it too much may dry it and make it crumble after cooking.
- It thickens to 1.5 to 2 times after cooking in general.
- Rolling too hard will produce a pointy tip, if that’s what you are going for…
Step 4: Cooking It!
As you can see I am using the smallest stove out of 4.
- Get your pan over the high heat, no oil required.
- Put your palm on top, If you feel hot air over, turn it to mid strength.
- Lay the rolled dough on the pan flat.
- Flip when you see small bubbles (within a minute usually)
- Take the tortilla out, put in a dish.
- I usually cook one immediate as I finished rolling one.
- Cling wrap the dish for a bit to trap the steam and moisture! (food bags are just fine!) for softness!!
- Metal dish also cool it faster.
Step 5: Storage
It’s yummy and irresistible off the pan! My sister ate one before I know! HAHA!!
- With cling wrap, the storage is easier done than said!
- Pop it in the fridge once the dish reach room temperature, aka thermal equilibrium with your kitchen!!
- Have one for breakfast or any time you want! Warm it or not!
It is so soft! Thought I can make a video for you guy to demonstrate that!
Based on my workflow, I would like to cook when the computer is rendering computer graphics. Or when paints are drying. Perfect!
So I hope you guys like it! I have no idea how the recipe may vary based on brands! Please leave your thoughts in the comment sections below!
Until next time, Happy instructabling!!