Homemade Tortillas are made from specially treated maize flour. This Homemade Tortillas recipe produces warm and soft tortillas perfect for soft tacos or burritos. All Purpose Flour tortilla is probably best known as the tortilla used to make burritos, a dish originating in Texas, once part of northern Mexico. Tortilla has been a staple food of the Mexican region since pre-Columbian times; these are also now commonly made from flour. The maize and wheat Mexican tortillas have different textures: the maize (corn) version is somewhat thicker and heartier in texture, while the regular all-purpose flour version is less easily broken due to its high gluten content, and can be made larger in circumference and thinner without breaking too easily.

Ingredients:

• 3 Cup All Purpose Flour/Maida

• Salt

• 1 tsp Baking Powder

• 4-5 tbsp Olive Oil

• 1 cup Warm Water

• Extra flour for Dusting/Rolling

Method:

1. In a large bowl, combine flour, baking powder, salt and mix well.

2. Add oil and again mix well with your hand.

3. Add water and make a soft-smooth dough.

4. Turn onto a floured surface; knead 3-4 minutes, adding a little water if needed to achieve a smooth dough. Let rest for 10 minutes.

5. Divide dough into small-small lemon sized portions. On a lightly floured surface, roll each portion into a thin circle like roti/chapati.

6. Cook each rolled tortilla one side a time. Cook the first side for about 45-60 seconds unit bottom has a few pale brown spots. Flip and cook remaining side for 15-30 second on second side on medium flame.

7. Stack tortillas and wrap tortillas in a towel to cool.

8. Store in a zip lock bag or other air tight container if not eating right away.

Tips:

• You can store Homemade Tortillas for 3-4 days in refrigerator in zip lock bag or airtight container.

• Always cook Homemade Tortillas on medium flame.

• Roll them thin like chapati or till translucent.

Homemade Tortillas Print Homemade Tortillas are made from specially treated maize flour. This Homemade Tortillas recipe produces warm and soft tortillas perfect for soft tacos or burritos. All Purpose Flour tortilla is probably best known as the tortilla used to make burritos, a dish originating in Texas, once part of northern Mexico. Author: Binjal Pandya Recipe type: Flat Bread Cuisine: Mexican Ingredients 3 Cup All Purpose Flour/Maida

Salt

1 tsp Baking Powder

4-5 tbsp Olive Oil

1 cup Warm Water

Extra flour for Dusting/Rolling Instructions In a large bowl, combine flour, baking powder, salt and mix well. Add oil and again mix well with your hand. Add water and make a soft-smooth dough. Turn onto a floured surface; knead 3-4 minutes, adding a little water if needed to achieve a smooth dough. Let rest for 10 minutes. Divide dough into small-small lemon sized portions. On a lightly floured surface, roll each portion into a thin circle like roti/chapati. Cook each rolled tortilla one side a time. Cook the first side for about 45-60 seconds unit bottom has a few pale brown spots. Flip and cook remaining side for 15-30 second on second side on medium flame. Stack tortillas and wrap tortillas in a towel to cool. Store in a zip lock bag or other air tight container if not eating right away. Notes • You can store tortillas 3-4 days in refrigerator in zip lock bag or airtight container.

• Always cook tortilla on medium flame.

• Roll them thin like chapati or till translucent. 3.5.3208

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