Wheat flour tortillas video
wheat tortillas easy recipe
At home we are big fans of tortilla-based sandwiches and wraps, so for me it’s important that I make the recipe for flour tortillasWhere wheat tortillas home. Because when a recipe like that becomes one of the meals on our weekly menu at home, I prefer not to use store-bought tortillas anymore.
When I started looking for a recipe for easy tortillasI found that there were actually 3 varieties of tortillas, the wheat tortillas, or more precisely the wheat flour tortillasthe corn tortillas or corn flour tortillas (not to be confused between corn flour, cornstarch and cornmeal, the 3 are completely different).
Today I share with wheat flour tortillas a video recipe. If you have a gluten allergy, I can pass you the recipe for gluten free tortillas next time, just leave it in the comments.
We are going to see together a recipe for easy tortillas video in addition (see below), which gives flexible tortillas easy to handle. With the quantities given you will have 8 medium tortillas ideal for making wraps or tacos whether they are presented with an Algerian sauce or a cheese sauce.
Before moving on to the easy and quick recipe for wheat tortillas, let me pass on these tips that I do myself to have flexible tortillas, tortillas that do not break when rolled, tortilla dough that spreads easily when preparing:
- When preparing the balls of dough, before rolling them out, either place them in a tightly closed bag, or otherwise cover them with a clean damp cloth so as not to have a crust forming on the surface.
- Even if you have a large quantity, cook as you spread the balls of pasta, so that it does not dry out, but if you want to spread the tortillas first to cook, or cover wrap each tortilla with cling film and stack them on top of each other, or else cover each with a damp kitchen towel.
- you should not cook the tortillas for a long time, use a pancake pan, or an electric crepe maker at moderate temperature, neither too high nor too low, and cook almost 30 seconds on each side, the tortillas will change color slightly, if you cook too long, you will dry them out and they will become too brittle.
- If you make a large quantity of tortillas, you can always freeze them flat, without rolling them, separating them with a sheet of baking paper, and keep them in a tightly closed bag.
- The important point, this dough must be kneaded well, to have a soft dough. But you have to leave it well rested to be able to spread it, because kneading for a long time will give elasticity to the tortilla dough, and if right after you start rolling out the balls, it’s going to be a big hassle, because it’s going to shrink to make you sick. So we let the balls rest well, to move on to the next step.
It’s a recipe for simple and easy Mexican cuisine that I really like to make (when I have time of course), and that we like at home. usually, my husband likes batbouts, matlouh, and sometimes with pita bread, but the children much prefer flour tortillas.
I have selected recipes for you with these homemade tortillas:
Easy Wheat Flour Tortillas Video
- 2 glasses of plain flour 240 ml and a few spoons to spread
- 1 and ½ tsp of baking powder
- 1 vs. coffee from salt
- 2 vs. coffee table oil
- 210 ml hot milk
In the bowl of an electric mixer, mix together the flour, baking powder and salt.
Add the cooking oil and mix.
With the electric mixer, slowly add the hot milk and mix until smooth.
Transfer the dough to a lightly floured work surface and knead for a few minutes, until the dough becomes soft.
Roll the dough into a ball and put it in a medium bowl. cover with cling film and leave to rest for 20 minutes.
Divide the dough into eight pieces and roll each into a ball.
Arrange the pieces so that they do not touch each other on a plate and leave to rest again, covered with cling film, for 10 minutes.
Using a rolling pin, roll out each ball to a diameter of almost 20cm on a lightly floured work surface.
Transfer to a dish and leave covered while you spread the rest. Repeat until the dough is used up
Heat a cast iron skillet or your crepe maker.
Cook each tortilla for about 40 seconds, then flip to second side, until puffy.
Transfer to a dish and keep covered while you cook the rest.
Eat hot or roll them into sandwiches!
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