Mexican Tortilla Flatbreads

Para versão Portuguesa clique aqui: Tortilhas Mexicanas

Tortillas are originally from Mexico. They are small round discs of bread used to soak up the delicious sauces or are stuffed and rolled. They get different names according to the way they are presented. Tacos, fajitas, burritos and nachos are all made with tortillas. Tortillas made with cornbread tend to be crispier and are better used for nachos and tacos. The recipe I have for you is made of wheat flour which makes a more pliable tortilla. I use the thermomix because it’s so much easier, but you can mix it by hand.

3½ cups/460g flour

1 tsp salt

1 tsp baking powder

½ cup oil

1 cup hot water

Place the flour, salt and baking powder in the bowl and set 13sec/speed 3. While it’s running, add the oil and water. Set 3min/dough mode. Remove the dough onto a lightly floured surface and give it a long cilindrical shape. 

Cut it into 16 equal pieces. Take each piece, roll into a ball and then flatten it shaping it into a disc. Cover with a cloth and let to rest for about 15 minutes. 

With a floured rolling pin, roll each piece into a circle of about 15cm in diameter.  Heat a large pan over medium heat and place one disc into the pan. Allow to cook for about 1 minute or until bubbles start to form and bottom surface has a few brown spots.

Remove from pan and stack on a clean kitchen towel and cover them while you cook the others. Serve warm. If cooled when ready to use, place a lightly damp paper towel around the tortillas and microwave for 15-25 seconds. To store place in na airtight container and use within a day. Or, they can be frozen separated with parchment paper and placed in a plastic bag.