Can you see the tortillas up there look like teddy bear?
Years ago, when I told my neighbour that I was going to have fajita for dinner and when she saw the store bought flour tortilla wraps I had, she said they are much nicer to make them yourselves. She makes the individual tortilla doughs, wrapped and keep them in the freezer, so her daughter can prepare lunch or dinner herself. All you need to do is to take the doughs out from freezer in the morning and let them defrost to room temp by the time you come home for lunch.
I never attempted to try to make flour tortillas myself until after 5 years, I am finally tempted to try out today And they turned out great. I made piadina once, but they were too hard. These two weeks, I am addicted to playing with flour and they all worked successfully, I made dumplings (gyoza), chinese spring onion pancakes and now flour tortillas.
I saw most flour tortillas call for lard or shortenings but this is absolutely a no no for me, I saw recipes with 2 cups, 3 cups of flour but I found 4 cups seems the best quantity as you can have 12 tortillas and if too little, I can’t really make use of my kitchenaid. With kitchenaid, it of course make the whole process faster.
The boys in the house were all very happy with the freshly homemade tortillas, so it’s worth the effort, even our youngest one, Marc ate 1.5 tortilla. I made one with nutella and shared with Marc this afternoon, he wanted more. And I was supposed to have just started to stop having carb after 6pm, but in the end I surrendered and had half tortilla with my chicken tortilla.
So from now on, I wonder if I would still buy the store bought ones. With a little planning, it should be manageable to have them homemade from now on, and stay away from the preservatives.
- 4 cups flour (I used half white flour this time)
- 1.5 tsp salt
- 1 tbsp baking powder
- 1/3 cup olive oil
- approx 1.5 cup warm water
- Mix the flour, salt and baking powder in the mixing bowl of the kitchenaid.
- Attach the bread dough hook on the kitchenaid, turn it on at low speed and gradually add in the oil, and then the warm water, little by little. You may not need all the water, so be careful and don’t add in the water too fast. Knead until all mixed in and form a dough.
- Turn the dough to a clean working surface and knead until a smooth round dough is formed, the dough should not be sticky. If sticky, adjust by adding more flour
- Place the dough in another big bowl, cover with a towel or with cling film. Let it rest for at least 30 mins. I let it rest for at least an hour and then put it in the fridge and continue the next day.
- After resting the dough or the following day, take the dough out from the fridge and rest at room temp. until the dough is warmed up to room temp. Lift the dough out and roll into a long and round roll, cut into half to two rolls. And then each roll, you cut and divide to 6 pieces, and total gives 12 rolls.
- On a floured surface, roll out the individual dough into about 8-10 inches tortilla with a rolling pin. Flatten with hand first and then roll with rolling pin in back and forth movement and then turn 1/4 after each roll. You can stretch the tortilla further by hand too, to help to make it bigger and rounder.
- Heat up a skillet or pan (I used my pancake pan, worked wonder) to medium high heat in the meantime.
- Place the rolled torilla on the pan, and flip when you see the brown spots and bubbled. This takes about 1.5 min (I use gas stove) on each side.
- Once you get the rhythm, you can roll the next tortilla while the previous one is on the pan.
- Stack up the cooked tortillas on a plate and cover with a towel, when they are less hot, transfer them into a ziplock bag and keep the bag closed for about 15 mins. After that, open the bag and let them cool down completely. The tortillas are now nicely soft and not brittled or cracked..
- They are ready to use right away.