Fresh Flour Tortillas
Fresh Flour Tortillas created by Chef Thomas.
250 grams Harvest Moon MIlls Whole Grain All-Purpose Flour, plus a little more for dusting (50 grams)
2 tablespoons of softened fat or oil (personal favourite leftover pork fat, super authentic)
½ teaspoon of salt (medium grain salt preferred nothing too large)
½ teaspoon of baking powder (helps for tenderness)
150 ml of cold water (this is important for the fat distribution)
Combine the dry ingredients and fat in a bowl, mix until mealy. Pour over 150 ml cold water and knead to bring the mixture together. Knead on a lightly floured work surface for around 5 minutes until you make a soft, smooth ball of dough. Cover with a clean tea towel and rest for at least 15 minutes before dividing.
Cut and divide the dough into 6 equal pieces (about 75 grams each). Roll out each chunk of dough into a ball, cover and let rest under the same tea towel for 10 more minutes. Once rested, roll each ball of dough thinly on a floured work surface. They should make rounds about 20 cm wide, 2 mm thick.
Heat a large frying pan over a medium-high heat. Cook the tortillas for 1 to 2 minutes on each side until bubbles start to form then flip. Place cooked tortillas in a tea towel on a plate to keep warm, while you cook the rest.
- Keeps for two days well wrapped, or cool, wrap and freeze up to 3 months.
- Remember to dust out your frying pan from excess flour between tortillas.
- Dough needs to rest to roll out thinly, do not skip this all important step.