You know that in Paulina cuisine we are fans of the fast solutions in the kitchen, the Meal Prep and all those things that simplify our lives. Homemade flour tortillas are called "fast" for that reason.
They solve a meal in a jiffy. With these tips and the recipe below you will be able to have a home provision to use at any time.
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About homemade flour tortillas
Flour tortillas are a type of traditional flat bread that is prepared with wheat flour, water and salt. They are an essential part of gastronomy in many cultures, but they are especially popular in Latin America, where they are used for a wide variety of dishes.
What are the flour tortillas also called fast?
These tortillas are characterized by their soft and flexible texture, which makes them ideal for wrapping or filling with a variety of ingredients.
Flour tortillas differ from corn tortillas in which they are made with wheat flour such as tacos dough instead of corn dough. They are often cooked on a flat and hot surface, such as a comal, a pan or a plate, until they inflate slightly and brown at the edges.
Customize flour tortillas
Homemade flour tortillas are a basic element in many kitchens around the world , especially in countries such as Mexico and other places in Latin America. In different regions of the world, flour tortillas can vary in size, thickness and flavor.
They are often customized by adding additional ingredients, such as butter, lard or even herbs and spices, to give them a special touch. Homemade flour tortillas are appreciated for their freshness and authentic flavor , they are often transmitted from generation to generation as part of family culinary traditions.
Tortillas with butter
A variant that adds a touch of flavor and texture, is to add butter to the dough since this makes them richer.
To make the tortillas with butter, simply replace part of the water in the recipe with melted butter. The amount you use will depend on personal preferences, but it is generally added around a spoonful per cup of flour.
Flour tortillas, infallible from Mexican food
In Mexico, flour tortillas are an essential component of the kitchen . These tortillas differ from corn tortillas, which are equally popular in the country. The recipe for homemade flour tortillas varies according to the region and personal preferences. They are a culinary tradition rooted in Mexico and are appreciated for its freshness and authentic flavor.
They are characterized by their soft and elastic texture, which makes them ideal for the preparation of various dishes, from burritos and tacos to quesadillas and fajitas . The preparation of these tortillas requires skill and practice to achieve the desired texture and size.
Often, Mexican families have their own home tortilla recipe, transmitted from generation to generation, which adds a special touch to each meal and makes tortillas a central element in Mexican cuisine.
The importance of baking powder in flour tortillas
The baking powder, also known as chemical yeast or driver, plays an important role in tortillas as well as in many other bakery and pastry preparations.
Its main function is to act as a lift agent, which means that it helps the flour tortillas to increase their volume and become more spongy.
- LEADING : Bake powder contains a combination of sodium bicarbonate and an acid, usually sodium and potassium tartrato. When combined with liquid (in this case, water) and submits heat during cooking, baking powder produces carbon dioxide. This gas is released in the mass of the tortillas and creates air bubbles, which causes the dough to expand and inflate. This is what makes flour tortillas lighter and spongy instead of flat and dense.
- Texture : baking powder contributes to the soft and airy texture of flour tortillas. Without this lift agent, the tortillas would be denser and caked, similar to corn tortillas, which generally do not contain baking powder and are thinner and firm.
- Taste : Although to a lesser extent, baking powder can also slightly affect the taste of flour tortillas by neutralizing part of the acidity in the dough. This can make the tortillas a little less acidic and more pleasant to the palate.
How to make perfect flour tortillas for our liking
Making house flour tortillas is a simple and satisfying process. They can mix wheat flour with warm water until obtaining a soft and malleable dough. Some chefs also choose to add a pinch of salt to enhance the taste.
The amount of water can vary according to environmental humidity and flour quality, so it is important to gradually adjust until the desired consistency is obtained.
Flour for this recipe
The choice of proper flour to make tortillas is essential to obtain an optimal result. There are two types of flour that are commonly used: wheat flour All use and specific wheat flour for tortillas. Both have their advantages and can be used according to your personal preferences and the type of tortilla you want to prepare.
- Wheat flour All use is a versatile option that is commonly found in most homes and is a solid choice if you are looking for a firm texture.
- Specific wheat flour for tortillas is formulated to make tortillas and is widely used in Mexico and other regions where flour tortillas are a basic food.
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Flour tortilla recipe
Yield : 12 tortillas
Preparation time : 40 - 50 minutes
Ingredients
- 2 cups of wheat flour
- 1/2 teaspoon of salt
- 2 tablespoons of vegetable butter or pig butter
- 3/4 cup of warm water
How to make flour tortillas
- In a large bowl, mix wheat flour, salt and butter. Little by little, add the warm water to the flour mixture stirring with a spoon or the hands until the dough one is good.
- Knead a few minutes on a slightly floured surface until it is soft and elastic.
- Divide into small balls the size of a nut, cover with a damp cloth and let stand 20-30 minutes. Preheat a large comal or pan over medium heat.
- On a floured surface, stretch each ball of dough in a thin circle of the size of a plate. Make them as thin as possible to obtain soft tortillas.
- Cook each tortilla 1-2 minutes on each side. Remove and place in a clean and dry cloth to keep them hot while cooking the rest.
