Traditional Wheat Tortillas
Ingredients
- 500 gWheat flour (all-purpose)
- 80 gLard (room temperature)
- 1 tspGray sea salt
- 250 mlMineral water (warm)
Method
Soft flatbreads that fold without breaking. A light golden color with characteristic brown bubbles. The aroma of warm wheat and lard fills the kitchen.
- 1
In a mixing bowl, combine flour and salt. Work the lard in with your fingertips until you reach a sandy, homogeneous texture.
- 2
Gradually pour in the warm mineral water. Knead vigorously on the work surface until the dough is smooth, elastic, and no longer sticks to your fingers.
- 3
Cover the dough ball with a clean cloth. Let it rest at room temperature to allow the gluten to relax, which will make rolling much easier.
- 4
Divide the dough into 8 equal pieces. Shape them into regular golf-ball-sized spheres between your palms.
- 5
On a lightly floured surface, roll out each ball. The tortilla should be very thin, almost translucent.
- 6
Heat a dry pan. Place the tortilla: when air bubbles form and the bottom is marked with brown spots, flip it. Cook for 30 seconds on the second side.
Frequently asked questions
How do you get this dish right?
- Keep cooked tortillas in a clean, damp cloth to maintain softness.
- If the dough shrinks when rolling, let it rest for another 10 minutes.
- The pan must be very hot, almost smoking, for a quick flash-cook.
How long does this dish keep?
Store for 48h in an airtight bag or 3 months in the freezer.
