Some foods simply aren’t worth the time, stress and mess to make ‘from scratch’. Puff pastry, for instance, has to be the average person’s kitchen kryptonite. Who needs to spend two hours kneading, poking, rolling and chilling when you can buy ready-made, roll and bake pastry?
I used to think the same of tortillas. It’s not like tortillas are the highlight of the meal anyway, right? At least, that’s what I thought until I became the proud owner of a cast iron Comal and decided to use it to make the tortillas and fillings for my Delish Fish Taco Dish for the blog last weekend. Home-made tortillas are surprisingly quick and easy to make and the difference in taste is, in the words of Nicole Scherzinger, AMAZE-BALLS!
So grab your Comal (or pan), dust off your rolling pin and toss aside your shop-bought tortilla’s. It’s Tortilla Time!
Start by sifting the flour, salt & baking powder into a large mixing bowl. Then add the oil & mix with your fingers to combine.
Add the warm water and mix the liquid into the dough until a sticky ball forms.
I used the Tovolo® Dough Whisk (pictured) and was thrilled at how quick and easy it was to mix the dough with this simple tool.
Now wrap the dough in cling film and leave to rest for 30 minutes.
Divide the dough into 6 equal size balls. Lightly dust a non-stick baking mat with flour and roll each ball into a flat circle. You can trim around the edges of the dough if you prefer to have a “neater” tortilla.
TIP: Don’t roll the dough out more than once or the tortillas will be tough.
Heat a dry Comal or griddle over high heat for 5 minutes. Then cook the tortillas for approx. 30 seconds on one side, or until the dough is dry and a few brown spots appear, then flip and to cook the other side.
Keep the cooked tortillas warm by placing in a tortilla warmer (these are genius by the way and kept the tortillas wickedly hot!), or by wrapping them in a damp towel and placing in a low heat oven while you cook the remaining tortillas.
To make my tortillas I used the following equipment (simply click on the links for further information):
- Tovolo® Stainless Steel Mixing Bowl
- Tovolo® Dough Whisk
- Tovolo® Non-Stick Baking Mat
- Cast Iron Comal
- Tortilla Warmer
Also photographed is my fave Chopping Block from John Boos & Co.
UK followers can now purchase some of the products featured in this article from the newly launched Arugula & Rocket Cookshop!
Home-Made Tortilla Recipe
Ingredients:
2 Cups Flour
½ Tsp Salt
¼ Cup Avocado Oil (or other vegetable/olive oil)
1 Tsp Baking Powder
½ Cup Warm Water
Instructions:
Sift the flour, salt & baking powder into a large mixing bowl.
Add the oil & mix with your fingers to combine.
Add the warm water and mix the liquid into the dough until a sticky ball forms.
Wrap the dough in cling film and leave to rest for 30 minutes.
Divide the dough into 6 balls.
Lightly dust a non-stick baking mat and roll out each ball of dough into a circle.
Heat a dry Comal or griddle over high heat for 5 minutes. Cook the tortillas for approx. 30 seconds on each side, until cooked.
Keep the tortillas warm by placing in a tortilla warmer, or by wrapping in a damp towel and placing in a low heat oven, while you cook the remaining tortillas.
Arugula & Rocket 