Flour Tortilla

Tortillas, both corn and flour, stem from Maya origin. Flour tortillas are a staple in the diets of Belizeans all across the country despite ethnic background. They can be enjoyed for just about any meal of the day and paired with just about any protein, although its most common pair is beans.

 

Makes – 8

 

INGREDIENTS:

3 cups all-purpose flour

3 tsp. baking powder

3/8 tsp. salt

½ cup (112 g) shortening or margarine

1 1/8 cup water

shortening or cooking oil for rolling

 

DIRECTIONS:

1.      Clean hands and fingernails thoroughly.

2.     Combine the flour, baking powder, salt, and margarine.

3.     Mixing with one hand, slowly add water to the dry ingredients until well combined and not too sticky.

4.     On a clean countertop, knead the dough for a few minutes until smooth.

5.     Leave the dough covered to set for 10 to 15 minutes.

6.     Divide the dough and roll into about 8 balls. Leave to rest for another 5 minutes.

7.     Heat up a comal, non-stick griddle pan, or shallow frying pan on the stovetop.

8.     Grease a clean portion of the countertop with oil or shortening. A large circular plate or a piece of foil can also be used.

9.     Place one of the balls of dough and begin to flatten until desired thinness and size with fingertips in a circular motion. A cylindrical glass bottle or rolling pin can be used instead of fingertips.

 Carefully lift from the surface and transfer to the hot comal or pan, trying to keep the circular shape.

1     Cook for 30 to 45 seconds until it starts to show bubbles or puff, and is lightly golden brown.

12   Flip and cook the other side.

13   Enjoy!