Making home made tortillas has been one of my favorites, as it comes packed with flavours and texture. Another reason, it makes it easier for me is because it is just the same was we make our indian bread Phulka's or Roti's, the only difference being the flour toritllas are cooked in white flour. You could make these torillas with whole wheat flour following the same recipe below and they would taste just as great.
Ingredients 1 cup all-purpose flour 1/4 teaspoon salt 1/2 teaspoon baking powder 1 tablespoon butter lukewarm water
Method Combine the flour, salt and baking powder together in a large mixing bowl. Gradually knead the dough adding the butter and a little water at a time until the dough comes together and becomes smooth and elastic. Knead well for about 5 minutes, this will make the dough fluffy and soft when cooked on the skillet. Divide the dough into 8 portions and shape them into balls.
Preheat the iron skillet on medium high heat. Flatten these balls with the palm of your hand. Take a portion of the dough, toss it on the flour and roll out into thin circles to approximately 6 inches in diameter. As you roll them out, you can keep tossing the dough in dry flour while rolling; this will prevent it from getting sticky when rolling them out. Cook the rolled dough as indicated in the steps below. Continue the process of rolling with the remaining portions of the dough.
Tip: It is a good idea to roll out a batch of dough so it gets easier to cook the entire batch. Although Gujarati ladies are very quick in rolling and cooking them simultaneously; this comes with practice of rolling and understanding the heat of your skillet.
Cooking on Gas Stove Place rolled dough on the hot skillet. In a few seconds you will notice that small air pockets start to form. At this point flip the rolled dough to the other side on the skillet. After a few seconds turn the flame to high; using tongs take the rolled dough off the skillet and place it directly on the flame. It should balloon into a spherical shape and puff up. Remove from heat, place it on a flat plate and optionally spread little ghee on the side facing up. Continue the same process for the remaining portions of the rolled dough and keep stacking them one over the other.
Cooking on Electric Stove This process can be used if you are using a gas stove as well. Preheat an iron skillet. Place rolled dough on the hot skillet. In a few seconds you will notice that small air pockets start to form. At this point flip the rolled dough to the other side on the skillet.
Flip over again and cook the first side pressing lightly with a napkin. The rolled out dough should begin to start puffing out. Flip and cook the other side for a few more seconds. Remove from the heat, place it on a flat plate and optionally spread little ghee on the side facing up. Continue the same process for the remaining portions of the rolled dough and keep stacking them one over the other.
Tip: Making the rolled out dough puff into a balloon comes with practice. So give yourself time if you are new to bread making. Even if yours does not puff the first time or the times after, the tortilla that you made are cooked and is edible, so you could consume them with the same flair.
Comments
Yes mini, baking powder gives it a soft crunch when toasted. You can optionally avoid it and make it like maida roti as well