Soft and pliable tortillas ready to make enchiladas, wraps or soft tacos.
Ingredients
340g baker's flour
1 tsp salt
40g olive oil
170g boiling water
Method
Place all ingredients in order into the Thermomix bowl.
Knead for 2 minutes.
Remove to ThermoMat and shape into a ball.
Place a dish onto Thermomix bowl and weigh the dough.
Divide the number by 9 to see how many pieces of around the 90g weight you'll get. Generally about 6.
For small tortillas meant for soft tacos, divide by 6.
Roll each piece out 24 cm. They need to be very thin.
Heat a large pan to medium high heat.
Cook for around 45 seconds on one side. Flip and cook for 20 to 30 seconds. Flip again and cook for a few seconds.
Remove to a plate and cover with a slightly damp cloth.
Store in a silicone bag in the fridge for up to a week.
If freezing, place baking paper between each tortilla.
Notes
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.
Recipe by ThermoGourmand at https://thermogourmand.com.au/index.php/2022/06/22/thermogourmand-flour-tortillas/