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Mexican lean tortilla on water

Simple Flour Tortillas (Made with Water)

Easy to make, these tortillas are a great base for all kinds of snacks and wraps! Usually tortillas are made from wheat or corn flour. (By the way, the Spanish "tortilla" — an omelet — has nothing to do with the Mexican kind; they just share a name.) This recipe uses wheat flour, and a wheat tortilla is quite different from a corn one — it keeps longer and stays soft.

Daria ☼

Recipe author

Composition / ingredients

Servings:

Wheat flour

Baking powder

Vegetable oil

120

Salt

0.5

Water (warm)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 7 g

Fats 24 % 15 g

Carbohydrates 65 % 41 g

324 kcal

GI: 0 / 0 / 100

Cooking method

Step 1:

Step 1:
Step 2:

Sift the flour, add the baking powder, then the oil.
Step 3:

Mix.
Step 4:

Pour the salted water into the flour.
Step 5:

Let the dough rest for 30 minutes.
Step 6:

Roll out the tortillas.
Step 7:

Cook on a dry skillet.
Step 8:

Step 8:

To make these flour tortillas, I sift the flour into a deep bowl, add the baking powder, and mix thoroughly. Then I add the vegetable oil and stir with a whisk until the mixture is crumbly and even. Next, I dissolve the salt in warm water and pour the salted water into the bowl of flour in a thin stream, stirring constantly so the flour can absorb all the liquid. I knead the dough for about 2 minutes, shape it into a small ball, cover it with a light cloth, and let it rest for half an hour. Once the dough has rested, I divide it into 10–12 pieces, roll each into a thin round, and cook them in a heavy-bottomed skillet. I like to serve these tortillas with dishes that have plenty of rich, savory sauce.