Houston, We Have A Problem


I never knew making tortillas is so easy. I mean I’ve tried a couple of recipes before and always dumped them in the garbage bin. But this one.. man, this one is easy breezy like walking on a beach.

Of all my flat bread attempts (pita bread, naan, paratha, foccacia, even with dumpling wrapper), I think this is the one closest to the original version. Chewy and soft. I feel as if I’ve found a diamond as big as my toe.

Not a lot of kneading needed. And the dough is very malleable and soft. Very little work. Just knead a little then let the dough rest for 1 hour. Divide into 8 balls and let it rest for another 30 mins. Ta-daah. They are ready to be flattened and pan-toasted.





HOUSTON-STYLE FLOUR TORTILLAS
(from Lisa Fain’s The Homesick Texan Cookbook via Milk and Honey)
Yields 8

60 gr lard or butter
1 C (250ml) water
2 C (250 gr) plain flour, plus extra for working with the dough
1 tsp sea salt flakes

  • Put the lard (or butter) and the water into a small pan and put it on a medium heat to melt it.
  • Stir the flour and salt together in a large bowl. Pour in the lard/butter and water mixture and stir until a loose ball forms.
  • Place the dough on a floured surface and knead for 2 minutes and you will end up with a dough that is as smooth as a baby’s bottom.
  • Wrap the dough in plastic wrap and let it rest at room temperature for 1 hour. This resting period is crucial to the tenderness of the finished tortilla so don’t skip this step.
  • Once the dough has had it’s rest, cut it into 8 equal pieces and roll them into balls. Cover again and rest it for another 30 minutes.
  • After the dough has rested, place each dough ball one at a time onto a floured surface and roll it out until it’s thin, about 20 cm in diameter. Don’t overwork the dough, or you’ll end up with tough tortillas.
  • As you roll them, stack them on top of each other with a piece of baking paper between them to separate them and stop them from sticking together. Cover them with a cloth until you are ready to cook them.
  • In a dry cast-iron or non-stick pan heated on high, cook each tortilla for 30 seconds on one side, turn it over and cook for 1 minute on the other side. it should start to puff up a bit. Turn it back over and cook again for 30 more seconds.
  • Place the cooked tortillas in a basket lined with a cloth. Repeat the process with the remaining balls of dough.
Advertisements

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s