This weekend saw yet another milestone for my new kitchen: complete mess and chaos covered every surface (including the floor).
Until now I was treating my brand new kitchen as if it were made of thin and delicate glass; I was using coasters for absolutely everything. Well, I have moved past that stage with the help of a friend and the ambition to serve up a tortilla feast.
We agreed that our corn tortillas still need some perfecting. So instead of posting the dish we made this weekend I pulled out my wheat tortilla recipe and made a batch tonight to share with you.
I make this dough in a food processor. But you can also do it in a mixing bowl with dough hooks or by hand.
Unfortunately I did not have my friend’s fabulous tortilla press, so I had to make due with a rolling pin. (Yes, there are still kitchen utensils I do not own).
250g (2 cups) of all-purpose flour
1 1/2 teaspoons of baking powder
1 teaspoon of salt
1 tbsp of olive oil
180ml (3/4 cups) of milk
- Warm the milk.
- Mix all the dry ingredients in a food processor.
- Slowly add the warm milk and oil.
- Knead until the dough forms a ball. The dough should be soft and supple (add more milk if necessary).
- Knead for an additional 2 minutes. Although I am sure it is completely unnecessary I prefer to do this by hand instead of letting the machine do the work.
- Place the dough in a bowl, cover with cling film and allow to rest for 20 minutes.
- Form 8 balls. Cover with cling film and let rest for an additional 10 minutes.
- Lightly flour (or oil) your counter and roll out your tortillas as thin as possible.
- Heat a skillet and cook the tortilla 30 seconds on each side until golden spots form. (If you press the tortilla with a spatula your will have a more even pattern of spots).
- Stack the cooked tortillas and keep them covered so they stay soft.
Tips & Variations
These tortillas freeze perfectly: flash freeze individually on wax paper for about 1 hour and then transfer to a zip lock bag.
For a meaty dinner go for some (or all) of the below:
- Pork Carnitas
- Chicken Burrito Filling
- Grated cheese
- Black beans, heated
- Corn, heated
- Sour Cream
For a healthier fish version:
- Bill Granger’s fish burritos (recipe following soon)
- Yoghurt with lime juice and zest
- Cherry tomatoes
- Blanched samphire (or cucumber)