Really...no reason to leave the house, go to a store and buy tortillas that taste like a plastic bag...
time: about 40 min (30 min inactive)
makes 6 tortillas
2 cups (300 g) regular flour OR, what I used: 1 1/2 cups (180 g) whole spelt flour and 1/2 cup (75 g) regular flour
1 teaspoon (4 g) baking powder
1/2 teaspoon (4 g) fine salt
4 Tablespoons (60 ml) olive oil
1/2 cup (120 ml) warm water
In a bowl of your standing mixer, sift together flour(s), baking powder and salt. With your fingers, work oil into the flour mix with (about 1 min).
Attach the bowl to your standing mixer. Using a paddle attachment, stir in water with the rest of the ingredients till a smooth and elastic dough forms (about 1-2 minutes) and not any longer. Cover the bowl with a plastic wrap and let it rest for about 30 minutes (in room temperature).
Then...take your rolling board and pin out. Dived the dough in 6 balls. Roll one thin (thinnest you can) and about 10inch/23cm in diameter, using a little flour if the dough sticks.
Cover the rest with a damp cloth. Roll them all.
Heat a large skillet to medium/high (hotter than for crepes). Cook tortillas (on a dry skillet) for about 30 seconds (maybe less but not more, as the skillet gets hotter with cooking) on each side.
NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES
- simple and tasty, these tortillas go great with anything;
- I browsed through many recipes and when they all started to look familiar...I knew I found the way;
- rolling the dough was easy, it had the right consistency;
- I used a Teflon skillet, but any other should work too, according to the author;
- do not overcook or they will become hard;
- during cooking, I preheated my oven a bit with a ceramic dish inside to store ready tortillas;
- then I turned the oven off and covered the tortillas with a damp cloth till we were ready to eat;
- tortillas like to be eaten rather sooner than later;
- we had no problems; it just...I had to take those pictures really fast...