tortillas de harina

A wheat version of the traditional Mexican corn tortilla –this kind of tortilla is generally eaten in the north of Mexico. I have replaced “manteca” (ghee) with olive oil to make an especially light version. On the left are little "mini Tortillas" made by Petit Caramel!

INGREDIENTS FOR ABOUT 15 TORTILLAS

-Two cups of flour – here I used whole wheat flour

-Two teaspoons of Baker’s Yeast

-A pinch of salt

-Three tablespoons of olive oil

-Three quarters of a cup of warm water

PREPARATION

1-Mix the flour, yeast and salt.

2-Add the olive oil and mix well with your hand.

3-Add the water slowly while kneading the dough. Knead thoroughly.

4-Let it stand for half an hour covered with a cloth in a warm place.

5-Make little balls, flatten and cut with into 15 cm wide circles.

6-Place each at a time on a warm non-stick pan. Little bubbles of air will start to form, turn over and let it cook. It should take about two minutes per side, with each showing little brown spot.

SERVING

-Serve as you would serve bread.