In summer, tortillas make a great wrap to have for lunch when you don’t feel like bread or anything too heavy. Plus you can stuff a heck of a lot of salad into a tortilla!
Once again, I had none in the pantry, so decided to try my hand again. I’d previously made spelt tortillas without a great deal of success, so this time I made regular flour tortillas.
I used a recipe from Trudy Olive, a Thermomix user and recipe designer extraordinare.
320g plain flour (I use bread making flour – Wallaby Brand)
30g olive oil (3 Tbsp)
1 tsp salt
1 tsp baking powder
180g warm water
Place all into Thermomix bowl and mix for 10 seconds at speed 7 to combine or whizz in the food processor until it forms a ball.
Set to knead position and knead for 3 minutes or knead by hand. Turn out onto board and rest for 5 – 10 minutes.
Form into 8 balls – I like to make sure all are the same size, so I weigh them:
Roll each piece, first between two sheets of baking paper to get it going:
The dough is quite elastic and wants to shrink back, so I use my large rolling pin first.
Once it is slightly tamed, remove the top sheet of baking paper and roll all the edges, going around in a circle until the dough is very thin. If it sticks to the paper and won’t roll, lift up and place back down again.
I use my little rolling pin for this, just so the shape doesn’t get weird. Be forceful with these tortillas, you can’t hurt them. The shapes are still fairly weird, many looking like a map of Australia!
Have the frying pan on medium heat and spray with oil. Peel the tortilla off the paper and place into pan, pressing out to prevent it shrinking or folding on itself.
Turn when the bubbles appear on the surface. Press down if large bubbles are forming underneath.
Place onto a dinner plate and cover loosely with plastic wrap. Continue cooking each one and placing under the plastic.
I made wraps with chicken nuggets, grated cheese, tomato, lettuce and mayo. They went down a treat.
These are best kept on a plate enclosed in a plastic bag. They re-heat really well in the microwave for 15 seconds.
These tortillas make excellent vehicles for dips, especially Mexican or Turkish style dips. Cut into pieces with scissors, spray with a little oil and place in oven for 5 or 10 minutes until dry and crisp. You can sprinkle seasoned salt over them once sprayed with oil for extra flavour.