So to continue in the same vein as my last couple of postings, I bring you the wheat flour tortilla. However, I would like to suggest that you expand your horizons and think about eating them wrapped around just about anything. And with the first summer holidays upon us, now is a great time to grill some steak, or chicken breast, with a sassy marinade and lots of smoky flavor and then, with maybe a grilled pepper, or some grilled eggplant, wrap the whole thing up and chow down. With an excessively cold beer.
IMHO, the very best cookbook for flat breads is Pizza, Focaccia, Flat and Filled Breads For Your Bread Machine: Perfect Every Time. The lots and lots of great that you can roll flat for making great wraps etc. Another comprehensive collection of flat breads can also be found in Flatbreads and Flavors: A Baker's Atlas which also includes some incredible recipes for all those tasty treats you want to wrap the bread around, or dip it into. You won't go wrong with either one. Bye for now.
Traditionally, tortillas were/are made using lard for the fat. These days, many of us are cholesterol conscious, and/or vegetarians. I use regular vegetable oil and get great results.
Here's What You'll Need:
for about 20 8 inch round (20 cm) tortillas
1-2/3 cups all-purpose flour
Note how simple and basic the ingredient list is...
Here's What You'll Need to do:
1. Mix together the flour, salt, and baking powder by hand.
2. Cut the shortening (if you use shortening) or vegetable oil into the flour mixture. You should have a rough mixture. If you used shortening it should have the consistency of coarse cornmeal with lumps that are roughly pea-sized. Obviously, the oil mixture will still be coarse but not quite as lumpy.
3. Add the water a little at a time, mixing by hand until you have a fairly smooth but not sticky dough. You may not need all the water. Careful not to add too much flour or to knead too much. This makes for tough, heavy tortillas. Mix until the dough comes together, no more.
4. Place the dough ball in a lightly oiled bowl and turn to cover. Let the dough rest, covered for about 20 minutes. Then...
5. Divide the dough ball into golf ball sized pieces (or is it walnut-sized?) then roll them out to the size and thickness you prefer.
6. Cook the tortillas on a hot frying pan or griddle for a minute or two. The tortilla will start to bubble a bit on top and maybe smoke, too. Not to worry. Flip it over and cook on the other side for another minute. Then when it's done, place on a plate, and cover with a dry kitchen towel to keep from drying out.