Tortillas de Trigo Fáciles con 2 Ingredientes

Ingredientes

• 2 cups White Wheat Flour (all-purpose or white spelt)
• 3/4 cup Lukewarm Water (think bath temperature)

Preparación

1. 1

   In a large mixing bowl, add the flour.

2. 2

   Gradually add the lukewarm water while you knead the dough. You can use your fingers or a dough hook in a stand mixer.

3. 3

   Add water until it forms an elastic white dough ball.

4. 4

   Depending on the flour absorption, you will have to add less or more water to form the ball. Add extra water 1 tablespoon at a time until you reach a bread dough that doesn't stick to your hands. Or add more flour if too sticky. It has to form a dough ball.

5. 5

   Divide the dough ball into 4 small balls. Sprinkle some extra flour around each ball if too sticky.

6. 6

   Roll each ball on a hard lightly-floured surface to prevent the dough from sticking, and it will roll easily. Roll until flat and about 10cm/4 inches in diameter. You can sprinkle extra white flour to make the rolling process easier, or for a little crunch, use fine semolina.

7. 7

   Warm a crepe pan under high heat for 90 seconds. Don't oil the pan! The pan must be really hot to make the tortillas puff.

8. 8

   Place the tortilla on the hot pan, cook it for 90 seconds on one side, then flip over, cook for 90 more seconds and flip again. Press with your spatula in the middle of the tortillas - it will help them puff.

9. 9

   Repeat for the next tortillas until they are all cooked.