Homemade Mexican Tortilla Recipe 🥞

Kitchen appliances: gas or electric stove.
Kitchenware:

• cutting board;
• knife;
• kitchen scales;
• deep bowl;
• beaker;
• capacity for heating water;
• kitchen thermometer;
• beaker;
• sieve;
• rolling pin;
• pan;
• kitchen towels;
• scapula;
• plate.

Ingredients

Step cooking

First make the dough

1. Dice 50 g of chilled butter, transfer it to a deep bowl. Sift 320 g of premium or first grade wheat flour to the oil. Sifting is not necessary, but it will save you from surprises that may be in the flour (lumps or garbage). Also add 1-2 g of salt.
   
2. Grind flour and butter with your hands. In the end, you should get a mixture that resembles crumbs, with the aroma of butter.
   
3. Heat 200 ml of water to 50-60ºС. You can check the temperature with a thermometer, or you can use your finger. Water should be hot, but should not burn. Pour warmed water into a hole made in flour and butter. To begin with, pour in about 170 ml, and whether to add the rest of the water will be clear during the kneading process. The dough should not be thick, all flour should be interfered in the lump, but the lump itself should not stick to your hands.
   
4. Knead the dough for about 5 minutes. For convenience, you can shift it from a bowl to a table. During this time, gluten from flour will begin to develop, the dough will become very elastic and will no longer stick to the hands and table. If necessary, you can sprinkle flour on the table - so the dough will take the missing part and definitely stop sticking.
   
5. Divide the dough into 12 pieces. In the context, it will be smooth and uniform. Cover the pieces with a kitchen towel or cling film and let rest for 15 minutes.
   

Now make tortillas

1. After 15 minutes, the dough will roll out very easily. Sprinkle flour on the table, lump and rolling pin. Roll a piece of tesa into a thin round layer.
   
2. Using a plate, cut a circle out of the formation, the diameter of which will be slightly smaller than the diameter of your pan. Put the circle on the towel and cover so that it does not dry out.
   
3. Do the same with the rest of the lumps. Scraps of dough can be molded into lumps and also rolled. As a result, you will get about 16 circles.
   
4. Heat a dry frying pan over medium heat. Put the first cake on it and fry until the surface begins to bubble. As soon as the first bubbles appear, the circle needs to be turned over and fried for another 15-20 seconds. If overexposed, the tortilla may burn out or become crispy.
   
5. Put the finished cake on a plate with a towel and cover. Fry the remaining cakes according to the same principle.
   

These tortillas can be used instead of bread, they resemble thin home-made pita bread. You can wrap the fillings in them, using it just like pita bread. It is best to store this baked goods in the refrigerator in a plastic bag.
Enjoy your meal!

Video recipe

This video demonstrates the whole process of making tortilla - from kneading the dough to frying the wheat cakes themselves. Be sure to look, so you will understand what to do and in what sequence.