Homemade tortilla flatbreads
Description
Perfect with tea and coffee. Here is a healthy recipe for making tortilla flatbreads using organic unbleached flour and rapeseed oil instead of vegetable fat. You can fill them with soft omelette, sour cream, black beans, and cilantro, or make quesadillas and other Mexican snacks. Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
1. In a large bowl, mix together flour, salt, and baking powder with a whisk or your fingers. Add the canola oil and mix with your fingers until the flour mixture resembles coarse crumbs.
- 2
Step 2
2. Add 1 cup of hot water and mix.
- 3
Step 3
3. Form the dough into a ball and place it on the work surface. Knead the dough slightly.
- 4
Step 4
4. Place the dough in a bowl, cover with plastic wrap, and let it rest for at least 30 minutes. You can also refrigerate the dough overnight.
- 5
Step 5
5. Divide the dough into 12 balls. Roll out each ball on a floured surface. The flatbread should be of even thickness, about 20 cm in diameter. Shake off excess flour from the dough. Repeat with the remaining dough.
- 6
Step 6
6. Heat a dry skillet over medium heat. Fry the pancakes one at a time until browned and blisters appear on top.
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Step 7
7. Then flip it over. The finished flatbread should look like the one in the photo.
- 8
Step 8
8. Wrap the finished flatbreads in a clean kitchen towel and keep warm.