While this is not the classic recipe for flour tortillas, it is still delicious.
It’s an easy recipe that doesn’t require a lot of work or a lot of ingredients.
The results are a pliable, slightly flaky tortilla with a bit of a bite to it.
Which makes it perfect for burritos, or a replacement for bread for a quick sandwich to go.
This recipe will make about 12 tortillas, if you have leftovers simply store them in a zip lock bag.
When ready to eat, gently brush the tortilla with a little bit of water, and reheat in a skillet over medium heat for about 30 seconds on each side.
- ½ tsp of salt
- 175 ml hot water
- 400gr flour
- 75g of butter, cut in cubes
- Dissolve the salt in the water.
- Put the flour on your counter and form a small well in the middle.
- In the well you add the butter and gently fill up with the water. Set the rest of the water aside.
- Start by mixing in the flour, in the well adding more water when needed.
- When the dough begins to form, work the dough with your hands until its nice and smooth.
- Roll it into a ball and let it rest under a damp cloth for 10 minutes.
- Cut the dough in about 12 smaller pieces to form smaller balls the size of golf balls and cover with a damp cloth for about 20 to 30 minutes.
- Put flour on the kitchen counter. Take a dough ball and flatten it out by gently pressing on it. With a rolling pin, thin the tortilla out in a circle of approximately 20 cm in diameters.
- Heat a skillet over medium heat, once heated place a tortilla in the skillet and cook for about a minute, flip for 30 seconds when bubbles start to appear.
- Wrap the cooked tortillas in a clean kitchen towel.