Mexican wheat tortilla is a typical preparation of Tex-Mex cuisine, soft and flexible to wrap all ingredients without breaking. It’s a type of flatbread without leavening, made only with flour, water, and salt, very similar to our Italian piadina. You can use tortillas for burritos, fajitas, enchiladas, etc. There are several recipes where a portion of fat is added, but I prefer the original recipe. So all that’s left is to try and taste it.
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Portions: 5
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 2/3 cup water
- 1 tsp salt
Tools
- Stand Mixer
- Non-stick Griddle
Steps
In the stand mixer (or in the bowl if you want to knead by hand), put the flour, salt, and fairly hot water, little by little.
Knead until you get a soft, but not sticky dough.
Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
After resting, form dough balls of 2.8 oz each and let them rest for another 30 minutes.
Take a dough ball and roll it out to a diameter of about 9 inches.
The thickness should be approximately 1/12 inches.
Heat the griddle well and place the tortilla, cook for 1 minute over moderate heat.
Then flip it and cook for another minute on the other side.
The burrito tortillas are ready!
Storage
You can store the tortillas in a transparent food bag or wrapped in plastic in the refrigerator for 3 days, or you can freeze them, separating them with parchment paper.
