Side 4 ingredients · 8 steps

Tortilla

Name: Tortilla
Total time: 20 min
Yield: 4 servings
Ingredients: Wholemeal wheat flour 100 g; Plain wheat flour 100 g; Butter 20 g; Salt 1 pinch

A dough of wholemeal and plain wheat flour, scalded with boiling water and melted butter, rolled out thinly and fried for a matter of seconds in a dry pan. It makes 4 large flatbreads for wraps and burritos or 8 smaller ones for tacos.

Time: 20 min
Servings: 4 servings
Ingredients: 4
Steps: 8

Ingredients

Servings

Wholemeal wheat flour 100 g
Plain wheat flour 100 g
Butter 20 g
Salt 1 pinch

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Preparation

Tip both flours and the salt into a bowl.
Melt the butter in 100 ml of boiling water.
Pour the hot liquid into the flour, stir it with a spoon, then knead by hand until the dough is smooth.
Cover the bowl and leave the dough to rest for 10 minutes.
Divide the dough into 4 balls (for wraps and burritos) or 8 smaller ones (for tacos).
Roll each ball out very thinly.
Fry in a very hot, dry pan for 10–15 seconds on each side, until bubbles and brown spots appear. Don't fry them any longer or the tortillas lose their flexibility.
Stack the finished tortillas under a tea towel so they stay soft. Wrapped in cling film, they keep in the fridge for up to 3 days.

0 of 8 steps

Why keep it in your rotation

Tortillas take only four ingredients and are ready in 20 minutes. Boiling water with melted butter is what makes the dough supple and easy to roll.

Wrapped in cling film they keep in the fridge for up to 3 days, so one batch of dough covers several meals.

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