Thursday, 7 June 2012

Flour Tortillas

I was watching Masterchef the other night and got inspired to make some Mexican food which, I must admit, I don't eat very often. I've always been highly suspicious of the store bought tacos and tortillas - how can they sit on the shelves for weeks and maintain their integrity?

This recipe is fairly simple to make and the result is a soft, fresh and delicious tortilla which can be used to make Mexican specialities such as fajitas and quesadillas. If you are making these on a regular basis, I would thoroughly recommend purchasing a tortilla press.

320g plain flour
1 teaspoon sea salt
3 tablespoons olive oil
1 teaspoon baking powder
180g warm water


  1. Place all the ingredients into the TM bowl and mix for 10 seconds/speed 7.
  2. Set dial to closed lid position and knead for 3 minutes/interval speed.
  3. Turn the dough out and divide into 10 equal pieces. Roll each piece into a ball and cover with plastic wrap. Allow to rest for at least 30 minutes.
  4. Once the dough has rested, preheat a heavy-based frying pan over medium-high heat. 
  5. Roll out a ball, then carefully stretch the dough into a circle about 20cm in diameter (it will be quite thin.) Alternatively, place each ball onto a tortilla press.
  6. Place into a hot pan for about 60 seconds. Turn and cook the other side. Repeat the above procedure with the remaining balls, until they are all cooked.
Makes 10

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