Posted: 24 February '12 by Niall
Missing our usual fix of Boojum Burritos during the week, I thought I’d have a go at making our own homemade Mexican Tortillas.
Wraps are a great convenience food – stick pretty much anything in the middle and you have yourself a tasty sandwich. We’ll be posting a couple of our own ideas as to what you can do with them next week.
There are a lot of blogs that have a lot of tips for keeping the tortillas soft enough to fold later on: from putting the tortillas in plastic zip-locked bags as soon as they leave the pan to kneading the dough for exactly 10 minutes.
Well, this recipe is doesn’t have any of that. It’s fairly easy to follow and, with a little care and a couple of damp tea-towels, you’ll get delicious floury wraps every time.
Move over Boojum!
Ready in 45 mins or so
Makes 10 tortillas
You can see the photos here:
- 400g plain flour
- 2 tbsp butter
- 1 tsp baking powder
- 1/2 tsp salt
- 150ml boiling water
- A glug of olive oil
You’ll also need: a large non-stick frying pan, 2 damp tea-towels, a large bowl and a rolling pin
- Mix the flour, baking powder and salt together.
- Add the butter and use your fingers to rub the butter through the flour until it looks like grains of sand.
- Add the water slowly, mixing the ingredients together with a spoon until you have a dough – you mightn’t need all the water – which isn’t too dry.
- Sprinkle some flour over a work-area, place the dough on the work area, and sprinkle a little flour over the dough. Start to knead the dough, pushing down with the heel of your hand to smooth the dough out. Continue kneading for 5 or 6 minutes.
- Place the dough back in the bowl, drizzle some olive oil over the top and cover with a damp tea-towel. Leave the dough to stand for 10 minutes or so.
- Sprinkle some flour of the work-area and over the rolling pin.
- Take a golf ball sized piece of dough and roll it out to the thickness you prefer. Ours were incredibly thin.
- Place the frying pan on a medium heat and place your tortilla onto the pan.
- When you see the top start to bubble, turn the tortilla to cook the other side for a minute or two.
- Remove the tortilla and place it on a damp tea-towel, covering the top with another damp tea-towel. Continue to stack the tortillas inside the towels.
If you leave the wraps in the damp tea-towels they’ll still be fine for the following day.