Wheat tortilla

The Mexican Wheat Flour Tortilla I will share today is not only a simple but delicious yeast-free bread. The wheat tortilla is the basis for the well-known and beloved Mexican dishes: quesadillas, tacos, burritos or fajitas. Wrap any filling in the finished cake, heat it in a dry frying pan and you will get a surprisingly simple, quick and satisfying meal!

Unlike the Spanish tortilla, which is a potato casserole with an omelette, the Mexican tortilla is simply unleavened, slightly salty bread in the form of a thin soft tortilla. In addition to wheat flour, corn flour or a mixture of the two can also be used to make Mexican tortilla.

Ingredients

• Wheat flour (230 grams)
• Water (120 milliliters)
• Butter (30 grams)
• Salt (1 teaspoon)

Directions

1. To prepare a Mexican tortilla, we will take such simple and affordable ingredients as: wheat flour, water, salt and butter. The type of wheat flour doesn't matter, so you can use either one. The amount of flour may slightly differ from the indicated one due to the different moisture content of this product. The water should be boiled and quite hot - about 60 degrees. If you don't have a thermometer (and I don't), just bring the water to a boil and then let it cool for 3 minutes.
2. So, sift wheat flour into a dish suitable for kneading dough to remove lumps and debris. Pour in salt - it is best to use fine salt (it will dissolve faster in the dough). Mix everything with your hands or with a spoon.
3. Now add the butter. The temperature of the oil is not important, so it can be cold or soft (but not melted). When making tortillas, it is best to use soft butter.
4. Use our hands to grind the flour, salt and butter into small crumbs. It's not difficult at all - just a couple of minutes and you're done.
5. Now pour all the hot water into the bowl.
6. Since the food is quite hot, it is best to start kneading the dough with a fork or spoon. Just mix everything until the flour is moistened. After that, knead the dough with your hands - as you knead, the dough will cool.
7. The kneading is not long - it is enough to achieve a homogeneous dough. It turns out to be dense and rather tight (resembles dumplings or dough for thin lavash). Round the dough ball and leave it to rest at room temperature for half an hour. To prevent the dough from winding and crusting, you can cover it with a towel or put it in a plastic bag (wrap it in plastic wrap).
8. After the allotted time, the dough is transformed. A dense piece of flour turns into an elastic, soft and pleasant to the touch dough! We divide it into 8 pieces of the same size and roll them into balls.
9. Sprinkle the table with flour and put in the first piece of dough (cover the rest with a towel so as not to wind and crust). Roll out the dough into a flat thin round cake. Roll out as thin as possible - ideal for the dough to shine through. First, I advise you to roll out all the balls and only then start cooking them - tortillas are baked in a pan very quickly.
10. Cooking Mexican tortilla is necessary in a dry wide frying pan, and on a slightly lower than medium heat. First of all, we warm up the pan and, as soon as it warms up enough, put the first cake.
11. See how the dough behaves! Literally after half a minute, it becomes covered first with small, and then - with huge bubbles. Thus, the dough stratification occurs. Cook the tortilla for about a minute on one side, until light golden tan marks appear on the bottom.
12. Turn over and bake for about half a minute.
13. And then a miracle happens at all - almost a flat cake is inflated. It flakes and bakes the dough.
14. Remove the finished Mexican wheat flour tortillas from the pan and immediately, while they are hot, sprinkle with water from a spray bottle. Be sure to cover with a towel so that the cakes become soft, after which we prepare the second and the rest of the cakes in the same way. Well that's all: you can enjoy freshly baked bread. Wheat tortilla can be stored for a long time in the refrigerator - pre-roll the cakes with a tube and place in a bag. By the way, you can freeze them.
15. Wheat tortillas are good on their own and can replace regular white bread. Well, and, undoubtedly, prepare delicious and hearty Mexican dishes on their basis - quesadilla, burrito, tacos or fajitas.