FLOUR TORTILLA

Flour tortilla is a soft, thin, pliable flatbread made from flour, water, fat and salt. They are typically cooked on a hot griddle or skillet, which gives them a light, slightly golden-brown color and a soft, warm texture. The flour has a mild and neutral flavour, with a tender and slightly chewy texture perfect for making wraps, tacos, burritos and more.

ABOUT THE RECIPE:

I’ve used all purpose flour for this recipe. Wheat flour can also be used for this recipe. Tortillas made with wheat flour has a darker and denser texture compared to the one made with all purpose flour. Any kind of fat like lard, butter or oil can be used for this recipe. I’ve used butter for this recipe.

The cooked tortilla can be stored in the freezer for upto 3 months.

INGREDIENTS FOR FLOUR TORTILLA:

• ALL PURPOSE FLOUR (MAIDA) – 3 CUPS
• BUTTER – 2 TBSP
• SALT – AS REQUIRED

HOW TO MAKE FLOUR TORTILLA:

• In a mixing bowl, add 3 cups of flour, salt and melted butter and mix everything well.

• Add warm water to it and mix it to a thick dough. Do not add too much of water. Add little water at a time. The dough shouldn’t be too hard or too soft.

• Cover the dough with a wet cloth, and let it rest for 30 minutes.

• After 30 minutes, divide the dough to 6 or 7 equal portions.

• Take a portion, dust it with some flour and roll it thin.

• Heat a pan, and add the rolled dough to it. The pan has to be really hot.

• Let it cook for 10 seconds, and then turn it.

• Cook it until it turns light golden brown in color.

• Remove it from the pan and repeat the process with the remaining dough.

FLOUR TORTILLA IS READY. IT CAN BE USED IMMEDIATELY OR CAN BE STORED IN THE FREEZER FOR UPTO 3 MONTHS.

IT CAN BE USED TO MAKE WRAPS, TACOS, BURRITOS OR QUESADILLA.

I MADE CHICKEN QUESADILLA WITH THIS FLOUR TORTILLA.

TIPS:

• Using all purpose flour gives a softer and lighter texture. Whereas, using whole wheat flour gives a darker and denser texture.
• Warm water or hot water is much preferred for this recipe. Do not use room temperature water or cold water.
• Lard or oil can also be used instead of butter.
• The dough has to be rolled thin to make the perfect tortilla.

FLOUR TORTILLA

Recipe by foodpassion1513Course: Uncategorized

Servings

6

servings

Prep time

45

minutes

Cooking time

20

minutes

Calories

150

kcal

Flour tortilla is a soft, thin, pliable flatbread made from flour, water, fat and salt. They are typically cooked on a hot griddle or skillet, which gives them a light, slightly golden-brown color and a soft, warm texture. The flour has a mild and neutral flavour, with a tender and slightly chewy texture perfect for making wraps, tacos, burritos and more.

Ingredients

• ALL PURPOSE FLOUR (MAIDA) – 3 CUPS

• BUTTER – 2 TBSP

• SALT – AS REQUIRED

Directions

• In a mixing bowl, add 3 cups of flour, salt and melted butter and mix everything well.
• Add warm water to it and mix it to a thick dough. Do not add too much of water. Add little water at a time. The dough shouldn’t be too hard or too soft.
• Cover the dough with a wet cloth, and let it rest for 30 minutes.
• After 30 minutes, divide the dough to 6 or 7 equal portions.
• Take a portion, dust it with some flour and roll it thin.
• Heat a pan, and add the rolled dough to it. The pan has to be really hot.
• Let it cook for 10 seconds, and then turn it.
• Cook it until it turns light golden brown in color.
• Then remove it from the pan. Repeat the process with the remaining dough.
• FLOUR TORTILLA IS READY. IT CAN BE USED IMMEDIATELY OR CAN BE STORED IN THE FREEZER FOR UPTO 3 MONTHS.

Notes

• TIPS:
  Using all purpose flour gives a softer and lighter texture. Whereas, using whole wheat flour gives a darker and denser texture.
  Warm water or hot water is much preferred for this recipe. Do not use room temperature water or cold water.
  Lard or oil can also be used instead of butter.
  The dough has to be rolled thin to make the perfect tortilla.