Mexican
Homemade Flour Tortillas
A pliable maida tortilla — the wrap for quesadillas, enchiladas and the base for chimichangas. Roll thin, cook quick.
Prep
35 min
Cook
15 min
Serves
6
Per serving
89kcal
Protein
2g
Carbs
16g
Fat
2g
Fibre
1g
Ingredients
- 1 cupMaida
- 2 tspOil
- 1/4 tspSalt
- as neededWater
Method
- 1
In a bowl, combine maida, oil and salt. Add water gradually and knead a soft, smooth dough — like for chapati.
- 2
Cover and rest in the fridge for 30 minutes — relaxes the gluten so it rolls thin without springing back.
- 3
Divide into balls. Roll each as thin as a rumali roti.
- 4
Cook on a hot tawa for 30 seconds per side — slight char spots, no browning. Stack under a towel to stay soft.