Introduction: Homemade Tortilla! (soft, Fluffy)
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!!
Runner Up in the
Cooking for One Challenge