Flour Tortilla

What is the difference between the store bought tortilla and home made tortilla? Of course, apart from the fact that, they are not fresh.
If you hold the store bought tortilla in your hand and try to break it, it stretches like rubber before it breaks, unlike homemade that just breaks because it's fresh.

Most people think that flour tortillas are a healthy item. NO! Not if you make the authentic way which is 1/4 cup lard for every 2 cups flour! The worst is people make a tortilla wrap in which they fill it with Mayo Chicken, and cheese and dressing! Think about it..?

Well I do make flour tortillas often and I do make them a bit more healthier than they should be. So, let me show you how I make my tortillas, so I can share with you some of my tortilla wraps in future.

Makes 8 medium or 12 small size tortilla. 
Here's what you will need.

3 cups All Purpose flour
1 1/2 tsp baking powder
3 tbsp olive or canola oil
1/2 tsp salt 
1/4 cup warm milk
More milk or water for kneading.

A good guide - For every cup of flour you add 1 tbsp oil, 1/2 tsp baking powder, 1/4 tsp salt and 1/4 cup warm milk.  One cup flour will make about 3 medium or 4 small tortillas.


Method: 
Ideally - you would add the flour, salt, baking powder, lard in a bowl and knead the lard well until it resembles bread crumbs.

I usually put all the above ingredients in a bowl and knead well. 

It is important that you use extra water or milk and knead the dough well to make it soft and smooth.
If you don't knead it well the tortillas will be crisp not soft. The extra kneading is due to the lack of lard as well as less oil. 

When soft and smooth - Cover with a cling wrap or damp kitchen cloth and let rest for at least 20 to 30 minutes.

After 30 minutes - divide the dough into 8 or 12 balls. 

Start rolling the tortillas with a rolling pin and some dry flour.
Do not use too much dry flour only as much as you need to roll. 

 I make my tortillas thin and about 8 to 9 inches in diameter

Heat a skillet or cast iron pan. Once hot.
Place the tortilla on the skillet.
Resist the temptation to keep flipping them often. 

You see the bubble forming.. Wait for those.
Now Flip.

Can you see those brown spots. Those are good. 
When you feel you have the same brown spots on the other side.
Flip again.

You see that? Your tortilla is cooked. Without flipping it so often!
You should not see any uncooked parts, if you do use a spatula or wooden spoon to press and help them cook. 

 Once cooked always place the cooked tortillas between the folds of a clean kitchen cloth. This helps retain moisture without making them soggy.

 And that's how you make tortillas. A much healthier version.

Storage - I store left overs wrapped in foil then cling wrap in the fridge. That way they  stay soft not hard.

To soften stale tortillas - place a tortilla on a microwave safe plate. Place a damp not wet paper towel or kitchen cloth on the tortilla. Heat in the microwave for 30 secs or more if needed. The moisture in the towel will create enough steam that the tortillas will be soft as fresh again. Try it. 

This is what I did with this batch of tortillas. Chicken and Avocado wraps.

Some times I make Chicken Tikka with Cilantro chutney wrap, Roast beef with salsa wrap. Chicken with Guacamole wrap..... The possibilities are endless.
The best of all is that most often I make whole wheat tortillas. Yes, the ones I shared in my previous post.. They are delicious. 

I do hope you try these out. 


Thanks for stopping by.