Handcrafted Tortillas
Tortillas are a staple food in Mexican and Central American cuisine and are a versatile unleavened flatbread made from either corn or wheat flour. They come in various sizes, thicknesses, and flavors, with corn tortillas offering a slightly dense, earthy taste and wheat tortillas providing a softer, milder flavor. Traditionally, tortillas are made by shaping dough into thin, round discs and then cooking them on a hot griddle. They are used to create a wide array of dishes, from classic tacos and enchiladas to modern wraps and quesadillas, making them a fundamental element in countless recipes across the world.
Looking deeper into the history of Mexican cuisine, tortillas have an ancient lineage, forming the cornerstone of the Aztec diet dating back 10,000 years BC. The process of making tortillas involved boiling dried maize kernels in water with a small amount of charcoal or lime-stone to loosen the skins, which were then manually removed by rubbing between the hands. The softened kernels were then crushed with a stone and shaped into a paste, with additional water added if necessary. Finally, the dough was worked and fashioned into thin round cakes and cooked on a special hot palate, known as the comalli, which rested over the fire.
This unleavened Mexican bread, known as a tortilla, is made from four main ingredients: corn or wheat flour, water, oil and salt. The rich history and versatility of tortillas continue to captivate culinary enthusiasts around the globe.
Handcrafted Tortillas
By Zosia Culinary Adventures | Date: Feb 21
Preparation Time: 1 hour
Cook Time: 1 minute per tortilla
Yield:14 tortillas (20 cm in diameter)
Ingredients:
400 g whole wheat flour or white bread flour
2 tablespoons flax seed flour
5 g sea salt
80 ml olive oil or sunflower oil
250 ml warm filtered water
Instructions:
Combine flour and sea salt in a medium-size bowl.
Make a well in the center of the dry ingredients, add oil and water. Stir well with Danish whisk until all dry ingredients are incorporated and the dough begins to come together to form a ball. If the dough seems to dry add more water if it is to wet add more flour.
Turn out the dough onto a lightly floured work surface and knead for 5 minutes until the dough is nice and smooth.
Divide the dough into 14 equal pieces (approximately 50 g each) and form each piece into a ball.
Place all tortilla balls on a tray and cover them well with plastic wrap (this prevents them from drying). Allow to rest at room temperature for at least an hour which helps to relax the gluten and makes it easier to work the dough.
Lightly flour the work surface and the rolling pin. Flatten each ball with the palm of your hand. Roll each piece into a rough circle, about 20 cm in diameter and 1.5 mm thin( or as thin as you can get).
Continue to roll the tortillas, stacking them between layers of parchment or waxed paper until they are all rolled. Let them rest while you heat the pan.
Heat a well seasoned cast iron pan, griddle, or another skillet over medium heat until hot. This means you want to make sure your cast iron is not sticky, greasy or rusty.
When the pan is hot, place the uncooked tortilla into the pan and allow to cook for 30 seconds to 1 minute or until the bottom surface has a few brown spots and the uncooked surface is bubbly.
Turn them over and cook for another 20 to 30 seconds on the other side.
Remove cooked tortillas and stack them up on the top of each other. This will make them soften up. I keep my tortillas in the clay tortilla warmer prior to our meal Chicken Fajita.
If you are not using them on the same day, place them in the resealable zip bags or airtight containers.
Tortillas could be refrigerated for a week or placed in the freezer for 3 months.
Buen apetito!
Nutrition Facts per One Tortilla 💗
Calories 170 | Fat 6.3 g \ Saturated Fat 0.5 g\ Cholesterol 0 mg\ Sodium 141 mg\ Total Carbohydrate 23.1g\ Dietary Fiber 1.8g\Total Sugars 0.1g\ Protein 3.8 g \ Vitamin D 0 mcg\ Calcium 16 mg\ Iron 2 mg\ Potassium 52 mg
