Yield: Twelve (12) 6-inch tortillas (or eight 8-inch tortillas)
Ingredients
- 300g (2 1/3 cups) All-Purpose Flour plus some for dusting
- 1 tsp baking powder
- 1/2 tsp salt
- 50 g (1/4 cup) olive oil plus some for coating
- 7/8 cup (200 ml) warm water at 110 to 120F
Tools Used
- Chef Pro 10 Inch Tortilla Maker
- Medium-sized bowl
- 2 sheets of parchment paper, cut to the size of the tortilla maker cooking surface
- Dough whisk
- Bench knife / Dough scraper / Silicon spatula
- 2 Cheese cloths or dish towel
- Big round spatula
- Digital scale
- Timer
Directions
- In a bowl, whisk together the flour, baking powder, and salt.
- Pour in water and oil. Stir briskly with a dough whisk to bring the dough together into a shaggy mass. Stir in additional water or flour as needed.
- Turn the dough out onto a lightly floured counter. Divide the dough into 12 (or 8) pieces, about 45 g each. Round the pieces into balls, flatten slightly.
- Coat each ball lightly in oil. Cover with a plastic wrap and autolyse for 30 minutes.
- Preheat Chef Pro Tortilla Maker, setting the allow to the right side of line of the text "Med".
- Dampen the cheese cloth and spread one on a plate.
- Heat a cast iron skillet, ungreased, over medium heat (or griddle set to 400F).
- Place one parchment paper on the tortilla maker. Place the dough at a bit closer to the handle of the center of the plate. Place the other parchment paper
- Press down the tortilla maker briefly, for one second. DO NOT press down too hard or too long.
- Open the tortilla maker and peel off one parchment paper (whichever the side is easiest).
- Flip the parchment paper over the skillet and release the tortilla. If tortilla doesn't lay flat, pull one side immediately to flatten.
- Fry the tortilla for 30 seconds or until slightly brown on each side.
- Lay the tortilla on a cheese cloth (or already baked tortillas) and cover with another damp cheese cloth. Dampen the cloth again if it becomes dry while baking.
- Repeat with the remaining dough balls.
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