Tortillas #2 recipe
“These tortillas make great enchiladas, burritos or fajitas, as well as wraps for packed lunches or breakfast on the go.”
- Yield: makes 8 medium
This recipe uses a dough mixture for the tortillas, rather than a batter. Remember to have the pan or griddle lightly oiled to avoid the tortilla mix sticking.
These tortillas make great enchiladas, burritos or fajitas, as well as wraps for packed lunches or breakfast on the go. Just roll with your favourite fillings.
- Put all the ingredients into a large mixing bowl and beat together until a smooth dough is formed. You may find this easier to do in a food processor or mixer.
- Remove the dough from the bowl and shape it into a ball then divide into 8 pieces.
- Lightly dust either baking paper or plastic film with rice flour and roll each tortilla out into a circular shape between two pieces of paper or film. It needs to be rolled out quite thinly and to approximately 250mm (10") diameter.
- Roll out all the tortillas, layering them between baking paper to avoid them sticking together.
- Heat a frying pan (big enough to fit the tortilla in) or griddle until it is fairly hot, but not scorching. Very lightly oil the pan or griddle and cook each tortilla for about 1 minute per side.
- Put the cooked tortilla onto baking paper, and keep warm if using straight away. Repeat step 5 until all the tortillas are cooked. Stack each cooked tortilla between baking paper to avoid them sticking together.
These tortillas can be refrigerated or frozen until needed, just ensure that baking paper is interleaved between the tortillas, or you'll end up with a solid stack. They should be defrosted before using. Defrosted tortillas can be reheated in the microwave for 15-30 seconds (depending on the microwave power rating), this will soften them up a little.