flour tortillas

Flour tortillas
 
A quick, easy and versatile flat bread, the tortilla can be used for wraps, dips, quesadillas etc. They can be rustled up for an emergency lunch or supper without planning ahead of time which make them super useful when you feel like you're feeding the five thousand and really can't face another trip to the shops! No need for fancy equipment like a tortilla press - these will be easily rolled with a rolling pin as the wheat flour produces an elastic dough. Tortilla presses are used for traditional corn tortillas which are naturally gluten free and have no such elasticity.
 
Feel free to use all plain flour if you have no wholemeal in the cupboard. 
 
Finally, for best results use lard (or vegetable shortening) but you can use butter if you don't have any to hand.
 
We like to use up old sourdough starter in our bakery recipe, but if you don't keep a starter, replace the starter with 75g of extra water plus 75g of extra white flour. This is an almost instant recipe — ready and baked in little more than half an hour, but you can keep the dough wrapped in the fridge for 2-3 days. It is not strictly unleavened, as we use a little baking powder which supplies a little lift on the griddle, giving a lighter, almost flakier, layered tortilla. 

Ingredients:
(Makes 6 tortillas)
200g plain flour
1 tsp baking powder
1/2 tsp fine sea salt
15g lard (or vegetable shortening)
160g water
150g liquid starter (unrefreshed, but not too acidic. Ideally, 2-3 days old)*
*or substitute 75g flour + 75g water 

Method:

Sift together the salt, baking powder and flour, then rub in the lard or vegetable shortening until you have breadcrumb-like texture. Add the water and mix into a dough using a dough scraper.

Turn out onto your counter and knead for a few minutes until you have a smooth and elastic dough. (Alternatively throw into a mixer with a dough hook for a few minutes). 
​
Wrap and leave to rest for 20-30 minutes for the gluten to relax before dividing your dough into six equal pieces (approx. 85g), roll into little balls and cover with a cloth whilst you roll individual ones out. 

The tortilla is ready to turn when you see it blistering all over (about 30-45 seconds), flip and bake on the other side for another 30 seconds or so.  If you over-bake, the dough will begin to crisp.

​Practise will make perfect!

You can stack the tortillas as you bake each one, but cover with a cloth each time, to ensure they keep the steam in and remain soft and pliable as they cool.
 
The cooked tortillas can be wrapped when cool and kept for several days, or you can divide the dough, keep some in the fridge for 2-3 days and cook fresh when needed.

Flour your counter well then, using a floured rolling pin, roll each piece into a thin disc, approximately 25cm in diameter and ensure they are well-floured as you stack them ready for baking. Ideally, make two piles of three, to prevent them sticking together. This dough is very soft so should easily roll, but you may need to be diligent with keeping both your counter and the rolling pin floured. Turning your tortilla over regularly will help keep it from sticking. Once you’ve practised a couple of times, it should only tale a minute or so to roll out each one.

​Before baking, prepare your griddle or heavy skillet by ensuring it is very hot before you start cooking. Have a plate or steam basket ready to stack them as each comes out of the pan and a clean tea towel ready to cover them and keep them soft. Each tortilla should only take about a minute or so in the pan — no need for oil.