What is deliciously soft and rolls around colorful veggies, your favorite meats and sauces?Ladies & Gentlemen….Flour Tortillas!!!! And what is more is that all kids LOVE them! Now every time Eli and Lil Samurai ask what’s for digesting? (Yeah…well that happened after I exasperatedly told them they can’t ask me ‘whats for dinner!’) I can now say fajita or Cesar salad wraps or burritos and get happy sighs in return; just because homemade flour tortillas are super easy to make and ridiculously quick if you use a food processor. You can be versatile and use whatever meat and veggies you have at hand (even leftovers) or plan a whole meal and make it a fun night with everybody choosing their own fillings.
You can knead the dough by hand or use a food processor. I prefer the food processor considering the number of times I now fix wraps for dinner these days. Add the flour to the work bowl.
Measure out the salt, baking powder and the butter.
Add the salt, baking powder to the flour. Chop up the softening butter and add that as well.
Give it a 5 second whizz until the butter is well incorporated into the flour. If you are kneading by hand, incorporate the butter into the flour until it looks like very fine breadcrumbs.
Bring ½ cup water to near boil.
If using the food processor, turn it on ‘low’ and add the hot water slowly till the flour comes together in a dough form. I recommend adding ¼ cup and feeling the texture of the dough before adding the rest. In case it becomes too wet and sticky, you can add another 2 tablespoons of flour.
When kneading by hand, add the water bit by bit. Claw out your fingers and mix gently with the finger tips only while moving the hand in circular motion. Keep adding the water and pulling in the dry flour into the wetter crumbs till a dough ball forms.
Do keep in mind that the entire ½ cup of water might not be needed so do not add all of it in one go.
Knead the dough lightly for 30 seconds until it is evenly colored, very soft, warm and smooth with sheen on it from the butter.
Wrap it in cling film and keep in a warm place till ready to use. This is best rolled out soon as the dough (and butter) is soft and pliable from the hot water.
Break off golf ball sized pieces from the dough and keep them covered so that they don’t dry out and form a skin. Oil hands slight and rolls the dough into a ball, flatten and flour from both sides.
Using a rolling-pin, roll out the ball into a thin 8-10 inch round flour tortilla. I like to roll them out 8 inches in diameter as they shrink a good 1 inch when cooked and that is a neat size to manage with fillings without getting sloppy. And yeah, the flour tortilla DOES NOT have to be a perfect circle :p if a corner is really bend upon sticking out, trim it with a knife and make your life simple.
Just make sure that the flour tortilla is rolled out thinly and of course keep in mind that it will shrink on the griddle and obviously thicken slightly.
Heat the griddle and flip the tortilla onto it. You will see it bubble up a bit. Lift a side slightly and if small brown spots have appeared flip it over.
Let the other side cook and be freckled 😛 and take off the griddle. Do not keep changing sides or keep the heat too low as that will dry the flour tortilla out.
How you store these before the entire batch is ready is crucial! Either keep them under a damp kitchen towel or put them in a container with a tight lid. This will keep them warm and lock the moisture in. If the tortilla loses the moisture as it cools; it will not stay very pliable and fold well around the yummylicous fillings and that will be rather sad after all the effort gone into making them.
Enjoy the flour tortillas as Burritos, Fajitas, Quesadillas, Salad Wraps or Mediterranean Wraps… it’s all healthy and fun!
And oh yeah… I can tell you this much that once you get the taste of homemade flour tortillas there will be no turning back to store-bought ones!!!! Happy Eating Folks!
- 2 ½ cups Flour
- 2 ½ Teaspoons Baking Powder
- 1 Teaspoon Salt
- 100g Butter
- ½ Cup Hot Water
- Combine flour, salt and baking powder in the work bowl and mix well.
- Add the butter and run the processor or use a fork to incorporate the flour and butter until it looks like fine breadcrumbs.
- Add the hot water bit by bit till the crumbs start to come together into a dough ball.
- Add ¼ cup of water and check the consistency of the dough. Add the remaining half only if required.
- The dough should be soft and pliable and easy to handle.
- If too sticky you can add another 2 tablespoons of flour
- Break off golf ball sized pieces of dough and cover with cling or a damp kitchen towel.
- Roll out a ball on a flour dusted board or counter top.
- You should aim for an 8-10 inch round and thin tortilla.
- Place on a hot griddle and when it has brown spots flip to the other size.
- Brown that as well and take off the griddle into a closed container or cover with the damp towel to keep the flour tortillas from drying out.
- Fill your your favorite vegetables, meats and toppings.