Hausgemachte Weizentortillas

Zutaten

• 2 1/2 cups flour
• 1 cup very hot water
• 1 teaspoon kosher salt
• 1/4 cup shortening

Zubereitung

1. 1

   In a heavy-duty mixer, combine flour and salt. Add in shortening and mix until well combined (it will resemble coarse bread crumbs). Add hot water. The water hotness is the key to these being easy to make–it needs to be hot enough to melt the shortening, but not SO hot that the dough turns into an ooey-gooey mess. (I usually get relatively warm water from my tap and then heat it for 45-60 seconds in the microwave.)

2. 2

   When the dough is fully combined, remove from mixer and divide into portions (see recipe yields in notes) and shape portions into round balls.

3. 3

   Preheat a non-stick or cast-iron skillet to medium-low heat. If necessary, spray your work surface with non-stick cooking spray; you may not need to because the dough isn’t particularly sticky, but it may be and you also don’t want to add any more flour to your dough. Press your palm against the surface of the dough ball, trying to maintain as much of a round shape as possible. Place rolling pin in middle of flattened dough ball and roll to desired thickness, shaping in a circle as you go.

4. 4

   Place raw tortilla on preheated skillet. You’re going to be watching for bubbles. If you get little blistery bubbles, your skillet is too hot and you need to reduce the heat. You’re looking for big, fat, slow-bubbling bubbles. When you start to see them, flip the tortilla over and cook for another 30-45 seconds or so.

5. 5

   If you’re cooking these quickly, you can just stack them on top of each other and they’ll stay warm. You can also wrap them in damp paper towels and then wrap them in foil and keep them in a warm oven (170℉) until you’re ready to use them.