Thinking back about US, I remember the wonderful food I tried there. Thai, Indian, Vietnamese, Mexican, Chinese, Japanese were a part of my daily life. Although I did not enjoy Mexican food all that much, with the exception of guacamole, I still miss pico de gallo, burritos, carnitas, tres leches, tacos, enchiladas and many others.
Some of the most curious things to do in the kitchen for me are flour made, especially because it influences so much the outcome of the baked good. One thing I love to do are pancakes, crepes and pita bread. Today I felt a little bit more adventurous and decided to search deeply on my Mexican food memories. Guess what I thought of? Flour Tortillas.
Tortillas are made of wheat flour, water, oil and salt. You can add any additional dry ingredients such as seasonings (oregano, cilantro, basil, etc) to personalize your recipe. In this recipe, I decided to add parsley and a little more salt than usual. One of the oils that I also wanted to give it was olive oil, but it crossed my mind that it might be a little too fragrant for my tortilla. Besides I like to taste the flour of the cooked tortillas. But if you are a big fan of olive oil, you can try and let me know how that works out for you 🙂
Homemade Flour Tortillas
- 1 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon dried parsley
- 1/2 cup minus 1 tablespoon canola oil
- 1/2 cup warm water
In a separate bowl, mix the flour, salt, baking powder and the parsley well.
Make a hole in the center of the flour mixture.
Mix in the oil and the water well, and add it to the bowl containing the flour.
Once added, mix the ingredients with the spatula. When it can no longer be done with the spatula, use your hands to create a ball.
Work the dough a little more than the one shown in the picture. It will be more homogeneous, and easy to deal with.
Divide the dough into 8 equal portions, and make balls out of it.
Using a pin roller, roll the dough into a flat disk. Make sure you can see through the tortilla. I did them that way because the purpose of these tortillas was to make pizzas out of it.
Do that with the rest of the balls and let it rest while you clean the kitchen mess. Do not stock the uncooked tortillas, otherwise they stick to each other.
Grab a pan and drizzle with a very small quantity of oil. Spread it around using a napkin. Turn on the stove in low to medium heat.
Place a flat dough into the pan, and let it cook for approximately 1 minute or a little over each side. As shown in the photo, the tortilla needs to form bubbles in the uncooked side.
The results should be as shown in picture, or even better. I know you can do it.
Here is the final result of my beautifully homemade tortillas. I am still to make pizzas using the tortillas as the base, but for lunch I decided to use leftover chicken stew. Yes, stew because the moist chicken was more appealing than the barbecued one. I also added a little bit of onions, arugula, tomatoes, pepper, dried parsley and the awesome sriracha.
Add as many toppings as you want. Peppers and mushrooms make for a fantastic topping, and so do tomatos and oregano. Be creative. Make a pizza, burrito, fajita, carnitas with some delicious guacamole. The good thing is that they are very light and very versatile. You will not regret making the tortillas. Enjoy it.
Until next time, Hungry People.