I crave those soft and fluffy flour tortillas from restaurants, and have been unable to achieve a comparable version with wheat flour. But the search continues! This time I had the idea to add yeast, wondering if that would help keep them soft and tender.
Adapted from Wheat Flour Tortillas
- 160 gm freshly-milled hard white wheat flour
- 1 1/2 tsp yeast
- 1/2 tsp salt
- 1 tsp canola oil
- 2/3 c water
Combine the flour, yeast, and salt in a mixing bowl. Add the oil and water and stir together. Knead a few times, adding in a bit more flour.
Cover and rest in oven with proofing function turned on. (I had to run an errand and mine proofed for about 1 1/2 hours.)
Punch down the dough and cut into 4 equal pieces. Form balls (swirling dough under cupped hand on unfloured counter, like when making rolls) and roll out into flat disks. Let dough rest when it springs back, and continue rolling.
Heat long griddle pan to medium high heat. Place tortillas in pan and cook for a minute or two until bubbles form. Flip and finish cooking the other side.
Let cool a few minutes, then place in bread bag. Once completely cooled, place in freezer for keeping.
In my effort to get fluffier tortillas, I didn’t roll these quite thin enough. They’re more like a pita or flat bread. They taste good, although the wheaty flavor is quite prominent. More so than when I bake bread with this flour.
My first tortilla was used for a simple adaptation of an Egg Florentine Quesadilla (thawed spinach + shredded cheese + fried egg, topped with granulated garlic, onion powder, salt, and pepper) and it was awesome. I used another for a simple wrap of lettuce, cheese melted on under the broiler, mayo and mustard, salt, pepper, oil, vinegar, and oregano. It’s my easy version of a vegetarian sub, but on a pita-like bread.