Flatbreads: Mixing and Griddling Flour Tortillas

Notes

The science behind the perfect flour tortilla lies in gluten development and steam creation. Kneading develops gluten, providing structure, while baking powder helps the tortilla puff up when griddled. Resting the dough allows gluten to relax, making it easier to roll out and preventing shrinkage during cooking. Troubleshooting common mistakes includes ensuring your skillet is hot enough to create steam and watching for overcooking, which can lead to tough tortillas. Safety is paramount; always use oven mitts when handling a hot skillet. For storage, tortillas can be kept in an airtight container at room temperature for up to 2 days or frozen for longer storage. Thaw frozen tortillas at room temperature before reheating.

Steps

1. 1 Combine 2 cups all-purpose flour, 1 teaspoon salt, and 2 teaspoons baking powder in a large mixing bowl.
2. 2 Add 2/3 cup warm water and 3 tablespoons vegetable oil to the dry ingredients.
3. 3 Mix until a dough forms, then knead on a lightly floured surface for about 2 minutes until smooth.
4. 4 Divide the dough into 8 equal portions and shape each into a ball.
5. 5 Flatten each ball into a disc about 6 inches in diameter and 1/8 inch thick.
6. 6 Heat a cast-iron skillet or griddle over medium-high heat to 375°F.
7. 7 Place one tortilla on the hot surface and cook for 30 seconds to 1 minute until small bubbles form.
8. 8 Flip the tortilla and cook for another 30 seconds to 1 minute until lightly browned and puffed.
9. 9 Wrap cooked tortillas in a clean kitchen towel to keep warm and pliable.
10. 10 Repeat with remaining tortillas, adjusting heat as necessary to maintain consistent cooking temperature.
11. 11 Serve immediately for the best texture and flavor.