The everyday bread of Mexican cuisine, wheat tortillas are made by kneading dough with olive oil, rolling it thin and cooking it on a griddle. With a heart-healthy oil choice, this bread forms the base of burritos and tacos and packs easily into a lunchbox.
Knead the flour, salt, baking powder, olive oil and lukewarm water into a smooth dough.
Wrap the dough and let it rest at room temperature for 20 minutes.
Divide the dough into 8 pieces and roll each one out into a thin round.
Cook each piece on a griddle or cast-iron pan for about a minute per side, until bubbles appear on the surface.
Cover the dough with a damp cloth while it rests — if it dries out, it will tear while rolling. Allergens: contains gluten (flour).
You can make the tortillas ahead and freeze them with baking paper between each one.
Admin DadaGastro · verified in test kitchenHamuru 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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