Quick Mexican Wheat Tortillas

Tortillas are a staple food in the Latin American cuisine. They originated in Mexico during the times of the Aztecs and used to be made from corn flour. However over time

 different kinds of recipes were added to make these small flat breads. They are are still most popular in the Mexican cuisine and are served both hot or cold. In most instances tortillas are filled with savory ingredients containing ingredients like chicken, beef or pork mince, tomatoes, sweet and hot peppers, onions, garlic, lettuce, cucumber and a variety of aromatic spices and sauces. Apart from maize wheat has become the second most popular grain used to prepare a Mexican tortilla. While maize flour is usually used for Enchiladas, I used wheat flour to prepare some tasty burritos. The flatbreads are the base for more than 20 different dishes in the Mexican cuisine including Tacos, Nachos, Enchiladas, Burritos, Fajitas, Pupusas, Chalupas.


Preparation time: 5 minutes 
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Cooking time: at least 4 minutes
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Resting time: 0 minutes
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Total time needed: 29 minutes
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Grade of Difficulty: standard

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Serves 2


This recipe was inspired by a recipe from "Rotessternchen". I amended it slightly to suit my personal taste. You can find her recipe in German language here.



Ingredients
for
Quick Mexican Wheat Tortillas

  • 280 gram / 9.8 oz. wheat flour
  • 1 cup boiling water
  • 1/2 tsp. salt
  • Some extra flour for rolling out the dough 



Directions

Dough divided into 6 pieces on a large boardDough divided into 6 pieces on a large board
  • Add flour and salt to a large bowl
  • Bring water to the boil and pore over the flour
  • Mix ingredients well with a wooden spoon for about a minute or two
  • Put away the spoon and knead all to an elastic non sticky dough. This should only take a minute. If the dough is still to wet add some extra flour during the process
  • With your hands roll the dough into a long sausage
  • Subdivide the dough into 6 equal pieces
  • Place some flour on a large board and roll out the six dough balls into thin round pieces
  • Switch on the plate of the stove to hot, heat up a large non stick skillet / pan and fry each dough slab without oil for 3 to 4 minutes on each side or till they are beginning to show a few small dark brown spots
  • Serve warm or cold with the filling or topping of your choice



Chicken enchiladas with sour cream, fresh coriander leaves and cherry tomatoes


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