Fresh Flour Tortillas

Fresh Flour Tortillas

Fresh Flour Tortillas by Chef Thomas.

INGREDIENTS 

  • 250g Harvest Moon Mills Whole Grain All-Purpose Flour, plus a little more for dusting (50g) 
  • 2 tbsp. softened fat or oil (personal favourite leftover pork fat, super authentic) 
  • ½ tsp salt (medium grain salt preferred nothing too large) 
  • ½ tsp baking powder (helps for tenderness) 
  • 150 ml Cold water (This is important for the fat distribution) 

Chef Notes 

  • 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. 

Chef Thomas 

@lockedinchef 

https://lockedinchef.wordpress.com/home/about/ 

INSTRUCTIONS 

  • STEP 1: Combine the dry ingredients and fat in a bowl. Mix until mealy. Add 150ml 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.  
  • STEP 2: Cut and divide the dough into 6 equal pieces (about 75g each). Roll out each chunk of dough into a ball, cover and let rest under the same tea towel 10 more minutes. Once rested, roll each ball of dough thinly on a floured work surface. They should make of between rounds of about 20 cm wide, 2mm thick.  
  • STEP 3: Heat a large frying pan over medium-high heat. Cook the tortillas for 1-2 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.

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