Tortillas are Mexican flat breads made with corn, flour or wheat flour. They are used as the base for tacos, quesadillas or burritos. It is so much like our Indian chapathi or roti. For the third day, I selected these tortilla recipe from Taste of Home site, which is one among top 100 recipes in the site. I read about so many variations of tortillas. Most of them used a large quantity of oil and hot water to knead. This recipe was quite easy to make and turned out great with less oil.
The secret of getting soft torillas is not to over cook them just like rotis. Do not cook them on low flame. It tends to increase the cooking time and in turn dries out the tortillas. I loved the way it turned and it remained soft even after it cooled. Keep it covered to avoid drying out. I should have rolled it even thinner as my tortillas came out slightly thick, but it was just like how I saw in the original recipe. I made a simple Indianised wrap with these tortillas. Spread some green chutney and used cucumber, paneer, onions, yogurt and some lemon juice as filling. This was our yesterday’s evening snack and daughter loved it a lot.
Recipe Source: Taste Of Home
Makes 4 Tortillas
Flour/ Maida-1 cup
Olive Oil-1 1/2 tbs
Water – as needed
In a bowl mix together salt and flour.
Add oil and mix well.
Add enough water to make a soft dough.
Knead for a minute and cover and set aside for 10 minutes.
Divide the dough into 4 equal portions.
Slightly oil the pin and board and roll each portion into a thin disc.
Heat a tawa and cook the tortillas on both sides until brown spots appear. Do not over cook.
Remove from heat and keep it covered while cooking the other tortillas.
Use as needed.