A staple of everyday Mexican meals, these thin flatbreads are made from dough kneaded with olive oil, rolled out thinly and cooked on a griddle. Made with a heart-friendly choice of oil, they form the basis of burritos and tacos and are easy to pack in a lunchbox.
Knead the flour, salt, baking powder, olive oil and warm water together to make a smooth dough.
Wrap the dough in plastic wrap and leave at room temperature for 20 minutes.
Divide the dough into 8 pieces and roll each into a thin circle.
Cook each piece on a griddle or in a cast-iron frying pan for one minute on each side, until bubbles form on the surface.
Cover the dough with a damp cloth as it rests. If it dries out, it will tear when you roll it. Allergens: contains gluten (flour).
Hamuru tam 20 dakika dinlendirdim, açarken hiç direnç göstermedi ve pürüzsüzce inceldi; bu bekleme süresi gerçekten büyük fark yaratıyor, bir dahaki sefere yine aynı süreyi kullanacağım.
Tarifte zeytinyağı kullanılıyor ama geleneksel Meksika tortillası genelde başka bir yağla yapılır; tarif bunu hiç açıklamamış, ben yine de zeytinyağıyla denedim ve tadı gerçekten hafifti.
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