Flour Tortillas
Thin home-made wraps free of additives
Mexican Side Dish. نشرت بواسطة Jon Scaife.
MED
Energy Density
2.9kcal/g
2.9kcal/g
MED
Fat
5.1g / serving
5.1g / serving
MED
Saturates
0.7g / serving
0.7g / serving
LOW
Sugars
0g / serving
0g / serving
MED
Salt
0.3g / serving
0.3g / serving
LOW
Fibre
0.7g / serving
0.7g / serving
Suitable for:FreezerHalalKosherLong-lifePescetarianPregnancyVeganVegetarian
These home-made tortillas are easy to make, last well (and freeze) and because you home made them you know exactly what is in them. You'll never want store-bought tortillas again
Preparation
- Combine flour, salt and baking powder in a medium-size bowl and mix well
- Make a well in the center of the dry ingredients and add the oil and water
- Use a fork to push approx ¼ of the flour into the liquid, making sure to leave an intact 'wall' around the edge, and then stir it in gently
- Once the flour has mixed in, push a bit more in and repeat the stirring
- Repeat 2-3 more times until all the flour and water are mixed together. Don't rush this as the liquid will escape if you aren't careful
- Knead for 1-2 minutes until the dough is nice and smooth
- Alternatively, use a mixer with a dough hook - follow the instructions for your mixer
- Divide into 16 equal portions (around 40-45g each)
- Coat each piece in flour, then form into a ball and flatten slightly with your hand.
- Cover with a clean kitchen towel and rest for 1-2 hours (absolute minimum 15 minutes)
- Roll each ball into a thin circle with a diameter of around 15-20cm
- If the dough keeps shrinking back when you roll them let the dough rest for another 15-30 minutes
- Cook in a medium-hot frying pan (no oil!) إلى 45-60 seconds, then flip and cook the other side for around 20 seconds
- There should be a few light brown marks, but the tortillas should remain soft. If the tortillas are stiff they were cooked too hot or too long
- Immediately stack in a covered container (on top of each other)
- Store in the fridge for up to 1 week or separate with non-stick baking parchment and freeze
Notes
- This recipe wil make 16 tortillas which is twice as many as in a typical store-bough packet
- The stacking of the tortillas after cooking helps them to stay soft by steaming each other - don't skip this step
Ingredients
- 375g all purpose flour
- 80ml olive oil
- 240ml warm water
- 1tsp salt
- 1tsp baking powder
Equipment
Nutritional Facts
- Serving size: 44.5g
- (5% / 6%) Calories: 127kcal
- (9%)Total fat: 5.1g
- (4%) Saturated fat: 0.7g
- (10%) Unsaturated fat: 3.6g
- Mono: 3.2g
- Poly: 0.4g
- (0%) Cholesterol: 0mg
- Trans Fat: 0g
- (6%)Total carbohydrates: 18g
- Starch: 0g
- (0%) Sugars: 0g
- Sucrose: 0g
- Glucose: 0g
- Maltose: 0g
- Lactose: 0g
- Fructose: 0g
- Galactose: 0g
- (3%) Fibre: 0.7g
- (6%)Protein: 2.8g
- Salts
- (7%) Sodium: 135mg
- (2%) Potassium: 66mg
- Minerals
- Calcium: 2%
- Iron: 3%
- Zinc: 3%
- Magnesium: 2%
- Phosphorus: 7%
- Copper: 11%
- Manganese: 2%
- Selenium: 47%
- Fluoride: 0%
- Cryptoxanthin: 0mg
- Lycopene: 0%
- Lutein: 0mg
- Vitamins
- Vitamin A: 0µg
- Thiamin (B1): 8%
- Riboflavin (B2): 0%
- Niacin (B3): 3%
- Vitamin B5: 0%
- Vitamin B6: 0%
- Folate (B9): 1%
- Vitamin B12: 0%
- Choline: 0%
- Vitamin C: 0%
- Vitamin D: 0%
- Vitamin E: 7%
- Vitamin K: 1%
- Arginine: 0mg
- Aspartic Acid: 0mg
- Glutamate: 0mg
- Glycine: 0mg
- Proline: 0mg
- Serine: 0mg
- Tyrosine: 0mg
- Alanine: 0mg
- Cystine: 0mg
- Amino Acids
- Histidine: 0mg
- Isoleucine: 0mg
- Leucine: 0mg
- Methionine: 0mg
- Phenylalanine: 0mg
- Threonine: 0mg
- Tryptophan: 0mg
- Valine: 0mg
- Lysine: 0mg
- Betaine: 0mg
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