Fresh Tortillas
6
- Prep Time10 min
- Total Time25 min
- Makes8-10 small tortillas
While corn tortillas made from masa (maize dough) are traditional for tacos, this wheat flour version, popular in Northern Mexico, doesn’t require a tortilla press.
Ingredients
2 cups (240 g) all-purpose flour
1 tsp table salt
1/2 tsp baking powder
2 tbsp room-temperature butter
1 cup very hot water
Instructions
1. Mix together all-purpose flour, table salt and baking powder in a medium bowl.
2. Add butter. Work into flour with fingers (mixture will be uneven, not crumbly like pastry).
3. Mix in hot water using a large wooden spoon just until dough comes together and is pliable but not sticky.
4. Wrap dough in reusable kitchen wrap; let stand for 10 min.
5. Divide dough into 10 to 12 equal balls and roll out into tortillas on a lightly floured surface.
6. Heat dry skillet over medium. Add 1 tortilla to pan; cook until tortilla starts to in- flate, about 2 min. Flip and cook for 1 min.
Fresh tortillas would be a great addition to Diala Canelo's late-summer DIY taco bar.
Kitchen tip: Divide the dough into 6 to 8 balls for larger, burrito-size tortillas.
Chantal Braganza is a writer and editor living in Toronto. She is deputy editor, food at Chatelaine, a cookbook nerd, lover of vintage dish ware, and currently training for yoga teacher certification. Her first book, Story of Your Mother, is out with Strange Light Press.
