A flour tortilla or wheat tortilla to differentiate it from other uses of the word tortilla, (which in Spanish means “small torta “, or “small cake”) is a type of soft, thin flatbread made from finely ground wheat flour from Mexico and other South American countries.

Originally derived from the corn tortilla, a flatbread of maize which predates the arrival of Europeans to the Americas, the wheat flour tortilla was an innovation by exiled Sephardi Jews who considered corn meal as non-kosher and used wheat brought from Europe, while this region was the colony of New Spain. It is made with an unleavened, water based dough, pressed and cooked like corn tortillas. In Spanish the word “tortilla”, without qualification, has different meanings in different regions. In Spain it is an omelette; in Mexico and Central America it is a corn tortilla; and in many other places a flour tortilla.

Flour tortillas are commonly prepared with meat, mashed potatoes, cheese and other ingredients to make dishes such as tacos, quesadillas and burritos.

Tortillas are also very similar to the unleavened bread popular in Semitic, Eastern Mediterranean and Southern Asian countries, though thinner and smaller in diameter. In China, there is the laobing, a pizza-shaped thick “pancake” that is similar to the tortilla.

I like making a using tortillas because of its simplicity and versatility. And yes you can make it even without a press. I learned how to make these from working with South Americans. There was never an actual recipe, everyone did it by feel. Get a bowl and put your flour in until it’s not sticky… something like that. But for convenience and consistency I eventually came up with one. And here it is ready to be shared with you.

Oh and one more thing, they keep well. So if you are thinking of having a Mexican Night, you can make them in advance and warmed for 15 seconds in the microwave or 30 seconds each side on the stove top just before serving.

Flour Tortilla

480g (3 cups) all-purpose flour

3g (1 teaspoon) sea salt

3g (1 teaspoon) baking powder

80ml (⅓ cup) olive oil

240ml (1 cup) warm water

 

Step 1 – Combine the flour, baking powder, and salt. Make a well in the center and either by hand or with a rubber spatula, mix in the oil till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of oil till it is crumbly. Add about 3/4 cup warm water to the mixture first, then gradually add the remaining water or just enough to make the ingredients look moist.

Step 2 – With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.

            

Step 3 – Take the dough, and divide it into 12 even balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness. (If you have a press this is the time to use it.

Step 4 – Place each tortilla on a medium hot cast iron skillet, or a crepe pan, or a normal frying pan. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy. If you see small bits of burn marks it’s a good sign.

 

Step 5 – Wipe out the pan in between tortillas to remove accumulated flour and avoid burning.

Step 6 – Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a microwave-safe container (with a cover) that will hold the stacked tortillas. Microwave, uncovered for 15 seconds, then cover to hold heat while serving.

Step 7 – Store in an airtight container or plastic zippered bag at room temperature for 24 hours. Or freeze indefinitely. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in freezer.

Happy Cooking and remember always cook with your HEART…

 

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