These are amazingly good prepared fresh for dinner and they store really well in an air tight container for up to 5 days. They are so versatile in the kitchen, I use them all the time for several recipes including making them into bowls andfried and served with classic crispy pork, salad and creamy avocado and sour cream.
Fresh Flour Tortillas
Ingredients
- 3 1/2 Cups Plain Flour, plus extra for dusting
- 1/2 Cup Canola or Soya bean Oil
- 1 Cup Hot Water, the hottest your tap will get to.
- 1 tsp Salt
- 1/2 tsp Baking Powder
Method
- In a medium-large sized bowl, combine everything and mix well.
- Knead the dough for 2-3 minutes until it is soft and springy to the touch.
- Place back into a bowl and cover with plastic wrap, leave to rest for 15 minutes.
- Divide the dough into 8 equal size pieces for large tortillas or 12 for regular size.
- Roll out until the dough is virtually see-through, (about 30cm round for large, 20cm round for regular) you want the tortilla to be very thin as it will puff up in the pan.
- On a low heat in a dry pan, toast the tortillas until there is dark spots, when they start to puff, press them down with a spatula, remember to keep turning, you don't want them burnt.
Notes
To make tortilla bowls, heat a pot or deep fryer of oil to 175ºC and press a tortilla into the basket pressing down the center with a ladle to ensure the bowl shape. cook until golden, about 3 minutes.
