If you’re looking for a gluten-free corn-based version of this, click here.
I dislike cleaning my kitchen. I’ve found that making Tortillas is an awesome distraction from that task – much of the ‘work’ in making tortillas is hands off so I start a batch while I’m cleaning the kitchen and both chores end at roughly the same time. They are BEYOND easy and a lot of fun to make. The finished texture is, in my opinion, better than that of the store – they are soft yet slightly elastic in their chew. I adore them.
- 250 grams of plain white flour (a bit more to toss on your counter when rolling)
- 5 grams salt
- 150 ml water
- Add salt to flour in a large bowl. Stir to incorporate.
- Pour water over the surface of your flour.
- Using a large spoon, stir until flaky. Your dough should be dry and will look wispy like the first photo.
- Knead the dough in the bowl, basically making a ball out of it the best you can. It takes a few minutes to get all of the dry bits incorporated. Your dough should be dry but pliable.
- Discard the bowl and, with a small amount of flour on your counter (don’t use a lot – just enough to stop it from sticking; you can always add some if it sticks so less is more), knead the dough by folding it on itself and pushing down onto itself. Do this for 3-4 minutes or until it feels like playdough.
- Put the dough back into the bowl and leave covered with a clean cloth for 30-60 minutes. It won’t rise much (if any), this is to let the gluten relax.
- Cut the dough into 8 equal bits (mine were 50 grams each).
- Transform each bit into a ball and flatten out (you can use a rolling pin – I start with the tortilla press pictured in our corn tortilla recipe and then continue with the rolling-pin to get them flatter).
- Warm a pan on medium-high (I adore cast iron for this purpose).
- Place one of your tortillas in the pan and, using the back of a wooden spoon, press on the top of the dough. This will help them puff up and create air pockets to make them lighter and fluffy.
- Flip once a few char marks appear (pictured below). This is usually after about 3 minutes or so.
- Press the other side with the large spoon.
- Transfer to a plate (wrap in tin foil if using immediately). To reheat, wrap them in foil and warm in a steamer for a few minutes (this is optional unless they’ve hardened which they shouldn’t for a few days if wrapped up.
This makes 8 smallish (5-7 inch) tortillas. Each person can generally eat 2-3 if served with a side salad.
There’s easily 4-6 minutes of cooking per each one so there’s lots of time to clean the kitchen!
For those of you who make them, what do you do different? For those who haven’t, will you try?