I’ve tried lots of recipes for flour tortillas and they’ve never worked out well. It’s possible that I’d had a martini too many prior to venturing into the kitchen each time, but that’s never really been a problem before. Anyhow, I abandoned the recipe books and did a little experimenting until I finally cracked it – the perfect martini. Then I thought I would try tortillas.
As someone who I must admit makes perfect pizza base (How To Make A Vegetarian Pizza From Scratch) at least once a week, I thought this would be a breeze. However, the mighty tortilla has very little in common with pizza as I discovered to my cost when I mixed up the recipes and my Saturday night mozzarella-feast came out of the oven crunchy as a Ritz cracker.
Tortillas have more in common with Indian breads like rotis or chapatis - there is more oil in there and a bit less water, so when you roll them out don’t put flour on the worktop. It’ll just confuse your rolling pin. Most of the recipes I’ve seen call for lard to be used which frankly makes me want to hurl. There’s absolutely no reason to use lard, vegetable oil is far better and makes this a vegetarian delight.
Now after much trial and error, in roughly equal measure, I am delighted to present you with Armstrong’s recipe for perfect flour tortillas. I’m here doing this stuff so you don’t have to, so be grateful.
Flour Tortillas From Scratch – Makes 4 big ones or 8 munchkin versions
4oz white flour
4oz wholemeal flour
1 teaspoon salt
1 teaspoon baking powder
6 tablespoons of vegetable oil
3 1/2 oz of lukewarm water
Mix the flours, salt and baking powder together in a bowl then add the oil. You need to work the oil in with the back of a spoon for a few minutes until the mixture is blended like a biscuit base.
Now add the water and get stirring. It will take a few minutes before the consistency is just right. The mixture should be stretchy and elastic. Cover with a damp cloth and leave to rest for 15 minutes.
At this point you could consider once again how lucky you are to have me as your tortilla mentor.
After 15 minutes of this meditation, seperate the mixture into ball shapes and put your frying pan or skillet on a high heat. You don’t need any oil in the pan. Roll the first ball out into an oval. Turn the oval then roll out into a circle. The mixture will stick to the worktop and when you lift it, it should feel like an oily membrane.
When the pan is nice and hot, add the first tortilla. Now get rolling the second one. After around a minute, you’ll see bubbles forming in the pan. Don’t panic. That’s when you turn it over for another minute. Don’t leave it in too long or it will turn crispy. When it’s done, add it to a plate and cover with the damp cloth. The trick is to keep them soft and supple.
When you’re done, add the filling and roll up into your shape of choice. Toothpicks are handy for pinning them together, but not essential. I usually cover these with cheese and stick them in the oven for a couple of minutes to let it melt.
Don’t forget my previous masterclass on How to make Refried Beans from scratch, and later I will add my Armstrong Guacamole recipe just to make your Mexican experience complete. You really are a very lucky audience.
- George
It’s a scandal. A disgrace. At the very least, a bit unusual. The term ‘refried beans’ to me conjures up a vast cauldron of mush that’s been deepfried for an eternity, transferred to another pot with an inch of lard in it then stewed for another lifetime before a nice bit of shallow frying as a finishing touch.