{"id":2343,"date":"2022-06-22T05:15:45","date_gmt":"2022-06-22T05:15:45","guid":{"rendered":"http:\/\/thermogourmand.com.au\/?p=2343"},"modified":"2026-05-05T13:04:26","modified_gmt":"2026-05-05T05:04:26","slug":"thermogourmand-flour-tortillas","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2022\/06\/22\/thermogourmand-flour-tortillas\/","title":{"rendered":"ThermoGourmand Flour Tortillas"},"content":{"rendered":"

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These flour tortillas are soft and pliable due to using boiling water to make the dough. This is where the Thermomix is super handy, not only because of accurate measuring, but also because it will knead the dough. I wouldn’t fancy hand kneading boiling hot dough!<\/p>\n

The reason behind the use of boiling water is due to the fact that the hot water reacts with the starches in the flour allowing it to absorb more liquid. This results in a soft and pliable dough and a lovely soft tortilla.<\/p>\n

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\n ThermoGourmand<\/span>\n <\/div>\n

ThermoGourmand Flour Tortillas<\/h2>\n
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Soft and pliable tortillas ready to make enchiladas, wraps or soft tacos.<\/div>\n
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\n Print Recipe<\/a>\n Pin Recipe<\/a>\n \n <\/div>\n <\/div>\n <\/div>\n
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Course: <\/span>Bread<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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  • 340<\/span> g<\/span> baker's flour<\/span><\/li>
  • 1<\/span> tsp<\/span> salt<\/span><\/li>
  • 40<\/span> g<\/span> olive oil<\/span><\/li>
  • 170<\/span> g<\/span> boiling water<\/span><\/li><\/ul><\/div><\/div><\/div>\n \n <\/div>\n
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    Method
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    1. Place all ingredients in order into the Thermomix bowl.<\/div><\/li>
    2. Knead for 2 minutes.<\/div><\/li>
    3. Remove to ThermoMat and shape into a ball.<\/div><\/li>
    4. Place a dish onto Thermomix bowl and weigh the dough.<\/div><\/li>
    5. Divide the number by 9 to see how many pieces of around the 90g weight you'll get. Generally about 6.<\/div><\/li>
    6. For small tortillas meant for soft tacos, divide by 6.<\/div><\/li>
    7. Roll each piece out 24 cm. They need to be very thin.<\/div><\/li>
    8. Heat a large pan to medium high heat.<\/div><\/li>
    9. Cook for around 45 seconds on one side. Flip and cook for 20 to 30 seconds. Flip again and cook for a few seconds.<\/div><\/li>
    10. Remove to a plate and cover with a slightly damp cloth.<\/div><\/li>
    11. Store in a silicone bag in the fridge for up to a week.<\/div><\/li>
    12. If freezing, place baking paper between each tortilla.<\/div><\/li><\/ol><\/div><\/div>\n \n
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      Notes<\/h3>
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      For spinach wraps, use 60g spinach. Blend with flour and salt for 6 seconds\/speed 7, then continue with the recipe. You may need to add more flour to counter the liquid in the spinach.
      For semi dried tomato wraps, use 2 Tbsp drained semi dried tomatoes and blend with flour. Continue with the recipe.
      You could add herbs and garlic, nigella seeds, spices or anything else you'd like.<\/span><\/div><\/div>\n
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      See the full video here:<\/p>\n