Wheat flour tortillas
4 servings
25 minutes
Wheat flour tortillas are the heart of Mexican cuisine, a simple yet essential element of many dishes. Their history dates back to ancient times when the indigenous peoples of Mexico made flatbreads from local grains. Today, wheat tortillas are soft, elastic, and have a light creamy flavor thanks to the addition of margarine. They are perfect for burritos, quesadillas, tacos, or simply as a standalone side dish. Quick preparation without oil preserves the natural taste of wheat, while a light crispy crust adds special charm. These flatbreads can turn any meal into a cozy Mexican celebration, providing warmth and richness of flavor.
1
Mix flour with salt, sift through a sieve, add fat, pour in water, and knead the dough.
- Wheat flour: 4 glasss
- Salt: 2 teaspoons
- Margarine: 120 g
- Water: 1.3 glass
2
Make balls the size of an egg from the dough, let them rest for 15 minutes, and then roll each ball into a circle the size of a saucer or slightly larger.
3
Fry the tortillas in a pan without oil for about 2 minutes on one side and 3 minutes on the other.
