Ingredients
190 g (1 1/4 cups) unbleached all-purpose flour
2.5 mL (1/2 tsp.) salt
125 mL (1/2 cup) warm water
15 mL (1 tablespoon) canola oil
Preparation
- In a bowl, mix flour and salt. Make a well in the center of the bowl and pour in the water and oil. Mix with a fork until the flour is completely absorbed.
- Place dough on a lightly floured work surface and knead for 5 minutes or until smooth and pliable. Place in a bowl, cover and let rest for 30 minutes.
- Cut dough into 4 equal parts. Shape each piece into a ball. Let rest for 10 minutes.
- On a lightly floured work surface, using a rolling pin, roll each ball of dough into a disk about 25 cm (10 inches) in diameter.
- Preheat a non-stick skillet over medium-high heat. Cook one disc of dough at a time for 1 minute. When bubbles begin to form, turn the tortilla over with a spatula. Continue cooking for 1 to 2 minutes, or until the tortilla is puffed up. Set aside on a plate, covered with a clean, dry cloth to retain moisture and heat until serving.
- Tortillas can be stored in an airtight bag at room temperature for 2 days.
Tags:
HOW TO