Tortillas

Flour Tortillas

 These can be made with all-purpose or whole wheat flour, or corn flour (maida).

Make them ahead of time and keep sealed in a plastic bag 1-2 days in the fridge, or freeze.

Tortillas need to be warmed before filling and folding.

• 1/3 cups flour (all-purpose, whole wheat, or corn)
• 3 Tbsp oil
• about 1/4 cup warm water

1. Mix together: flour, salt, oil.
2. Add warm water gradually to make a smooth, elastic dough.
3. Cover with a moist cloth, set aside 30 minutes.
4. Divide dough into 7 rounds.
5. On a lightly floured board, roll each round into a thin tortilla.
6. Heat a lightly oiled griddle.
7. Cook each tortilla about a minute on one side, then flip.
8. Reduce heat, cool second side about 20 seconds.
9. Remove from heat. 
10. Tortillas that are overcooked will be tough and hard to roll.
11. After removing from the pan, wrap in foil or a clean dishcloth so they do not dry out.

Corn Tortillas

• 1-1/2 cups corn meal
• 1 cup flour
• 3/4 tsp salt
• warm water

1. In a large bowl, mix dry ingredients.
2. Add just enough warm water to make a pliable dough.
3. Cover with a damp cloth and set aside 1 hour.
4. Divide dough into 12 rounds.
5. Roll out each to be thin, flat rounds.
6. Place tortilla on a hot griddle, cook for a minute on medium heat.
7. Flip and cook the other side until brown specks appear (a minute or less)
8. Remove from pan while still soft.
9. Wrap in foil to keep soft until using.