Tortillas fatte in casa e salutari

Ingredienti

• 3 cups All-Purpose Flour (all-purpose or white spelt)
• 1 cup Lukewarm Water (think bath temperature)
• 1/3 cup Light Olive oil (or any vegetable oil)
• 1 teaspoon Baking powder
• 1 teaspoon Salt

Preparazione

1. 1

   In a large mixing bowl, add the flour, salt, and baking powder.

2. 2

   Gradually add the lukewarm water and olive oil while you knead the dough with the dough hook of a stand mixer or your fingers.

3. 3

   Add water until it forms an elastic dough ball.

4. 4

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

5. 5

   Divide the dough ball into 12 small balls—I weigh mine, so each is 2.5 ounces (70g). Sprinkle some extra flour around each ball if it is too sticky.

6. 6

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

7. 7

   Warm a non-stick 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 30-45 more seconds. Don't over cook or they dry out and lose their flexible texture

9. 9

   Repeat for the next flour tortilla until they are all cooked.

10. 10

    Use to make quesadillas, sandwiches, or burritos.