Cuban Party #4 - Wheat Tortillas

Ai Caramba!!! Whenever I felt a wish for Mexican food I remembered how I need tortillas, and always thought to myself -buy or make my own - buy or make my own? The answer is based on how much time you have on your hands :). Making tortillas is rather easy, but you need time for the dough to rest (2 hours), so keep that in mind while planning your meal.
Ofc, no one says you cannot make them the day before :) Even thou there's noth better than fresh tortillas to fill in with yammi ingredients ;)


Sorry for the bad pictures.... mobile phone again :)


Total time: 30' (5' preparation, 25' cooking) + 2h resting time
Serves: ~ 15 tortillas (~20cm diameter)
Difficulty: Moderate
Calories: ~ 40 kcal / piece

Ingredients:

- 200 gr plain wheat flour
- 40 gr melted butter
- 120 ml hot water
- 1 baking powder (13 gr)
- pinch of salt

The water you will use shouldn't be too hot, so this is not boiling water, but it's not as well warm water. It shouldn't be over 60°C.

1. As usual, prepare your ingredients. Swift the flour with the baking powder and salt in one bowl. Melt the butter in a pan on low heat, and have the hot water ready.
2. Pour the butter over the flour and slowly mix while constantly adding water. You can use an electric mixer for that, but care to use the dough whisks or you might break the mixers engine. Make a soft dough and let it rest for 2 hours on room temperature.
   
3. Knead the dough a bit and divide in 15 pieces.
   
   
4. Form into a ball and spread on a previously floured area. Roll the ball into a thin sheet.
   
   
5. Heat a flat non-sticking pan and cook each side of the sheet for about 15seconds.

6. When ready, either serve immediately or cover with a kitchen towel so it doesn't dry out.

Fill it in with your favourite ingredients or use it other recipes ;).


For the Cuban party I filled it in with previously baked spinach leaves and cheese, added the leftover ingredients from the Polenta Cups, folded in two and placed them in the oven for about 15' on 150°C. This melted the cheese and kept them warm to serve.
There are no good pictures thou to show it off, guess they disappeared rather fast :)

TIPS:
• You can use a bit of oil in the pan to cook it faster or make it more crispy. I used a ceramic one with no oil.
• Tortillas made this way can be stored in open air, covered with a towel for about 5 days, you can also freeze them and reuse later on. Or simply put them in the fridge for a week or two, however mind that the fridge might moisten them a bit.

Let me know how yours came out :)