Flour Tortillas - Mexican Flat Breads
You can make a whole host of Mexican foods with flour tortillas and they really are easy to make. Try Chimichangas place a spoon full of chilli con carne, picadillo or re-fried beans in the middle - fold over and hold together with a cocktail stick or two - pan fry both sides in a cm of hot oil till golden
Preparation time: 15 minutes plus resting time Quantity: Makes approximately 12 Cooking time: 20-30 minutes
Ingredients
225g / 8 oz plain flour
1/2 teaspoon salt
1 tablespoon vegetable oil
100-120 ml cold water
Method
- Double sift the flour
- By hand mix in the salt, oil and most of the water
- Mix to form a soft but not sticky dough, add more water if too dry
- Knead for 4-5 minutes
- Cover with a damp tea towel and rest in the fridge for 20 minutes
- Divide in to 12 equal balls
- Roll out each one in a little flour - till approx. 15 cm wide (or use a tortilla press)
- Meanwhile heat up a griddle, frying pan or flat stove top
- Cook each one (with no oil) for about two minutes or so on each side, they will turn golden and light brown, bubble slightly and loose the doughy texture