Once you taste these wood fired homemade tortillas, you won’t want to go back to store bought. That is unless you have a Mexican mama selling her own tortillas close to your house!
This recipe puts a healthier spin on tortillas. We’ve added 10% whole wheat flour and replaced lard with olive oil. Cooking them in your Forno Venetzia wood fired oven takes your tortillas to the next level.
As you cook your tortillas, you might see the tortillas puff up or seem to dry up. No worries, just don’t let them burn! Once cooked, pile them in a closed up aluminum foil or tortilla holder so they stay moist and pliable.
Oh and what’s the best way to use your fresh tortillas? Our very own recipe for choriqueso – queso fundido, of course.
HOMEMADE FLOUR TORTILLAS
- 400 g all purpose flour
- 50 g whole wheat flour
- 1 tsp baking powder
- 80 ml olive oil
- 250 ml hot water
- 2 tsp salt
- Please watch the video for visual tips
- In a regular bowl or the bowl of your stand mixer or food processor, combine the flours, baking powder and salt.
- Add hot water , salt and olive oil and combine. Knead for about 5 minutes until the dough is smooth and flexible.
- Roll into a large log, then cut in 16 pieces. Form each pieces into a ball. Let rest for a few minutes. During that time, check if your Forno Venetzia oven is at temperature. Aim for about 500F on the oven gage and no more than 550F on the floor.
- Using a pastry roller or a tortilla press, form each tortilla into a thin round. Cook 2-3 at a time in the oven, turn after 15-30 seconds, keep an eye!
- As soon as your tortillas are cooked, pile them in an aluminum foil or tortilla holder to keep them moist and pliable.
- Aim for temperature of oven gauge at about 500F and no more than 550F at the floor.
- Keep your paddle clean, tortillas are thin and easy to break.