Flour tortillas
Makes 8
- 1.75-2 cups flour
- About 2 teaspoons salt
- 2 tbsp butter (30 g)
- 3/4 cups warm water
Instructions
Divide, roll into balls, flatten into discs (preshaping). Then roll out into tortillas.
Cook on the stovetop on medium-high heat. If the pan is hot enough and they’re thin enough, it should take about 30 sec for the first side and maybe 15-20 sec for the other side.
Tips
- Burning: The main reason I burn them is if I don’t let the pan preheat, which leads to me burning the later ones as the pan continues to heat.
- Size: For taco-sized tortillas, about 35g pre-cooking is right.
- Reheat in a tin foil pocket so they self-steam.
- To use hard butter, grate it with a cheese grater or microplane.
- If the dough recoils when rolling out, wait a few minutes for the gluten to relax. I do that by shaping in three stages: 1. The initial disc (a ball that I flatten with my fingers) 2. Initial roll-out 3. Second roll-out.
- If you get slight folds or wrinkles when putting it in the pan, you can flatten it with your hand for the first few seconds before the top heats up.