October 8, 2013 by dgarnett2013
Corn oil flour tortillas: Dan Lepard’s Short & Sweet
Makes 5 or 6
- 275g plain flour
- 1 tsp baking powder
- 1/2 tsp fine salt
- 75ml cold milk or water
- 75ml boiling water
- 25ml corn or sunflower oil, plus extra for kneading
Spoon the flour, baking powder and salt into a bowl.
Pour the cold milk, boiling water and oil into another bowl or jug, stir them together, then tip this in with the flour and quickly work to a smooth dough. Cover the bowl and leave for 10 minutes.
Lightly knead the dough, then return it to the bowl and leave for an hour or two at room temperature. During this time the dough will soften and become pliable enough to roll thinly.
Divide the dough into five or six pieces, about 75g each. Roll each into a disc about 10 – 15cm in diameter and place these to one side, fanned out on a plate with a dusting of flour underneath and between them to stop them sticking together.
Get a wide, heavy frying pan hot over a high heat then one at a time, in the same order that you rolled them out before, roll each tortilla even thinner with more flour, to about 20cm in diameter. As each one is finished, slip it onto your hand then slide it into the hot dry pan. When it puffs up in random pockets across its surface, use a spatula to flip it over.
Cook the other side lightly then transfer it to a dinner plate and cover with a clean dry tea towel.
Repeat with the remaining discs of dough, one at a time, and stack the cooked ones on top of each other on the plate.
Freezing tortilla: These freeze very well in a stack in a ziplock bag (lay sheets of non-stick paper between them if you want them pristine). Reheat from frozen in a dry flying pan.
Made with Rose the day she did her portrait of the family.
Key: orange blobs: Charlie and Dad. Pink blob: Kit & Lulu. Pink and green squiggles: Mum. Big black squiggles: ‘Me when I’m grumpy.’