Clean and Chewy Homemade Tortilla
Bread flour dough rolled thin and baked in a dry pan to make 8 tortillas.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Kneaded from simple ingredients, these are great to use in various snacks like pizza or quesadillas. Roll the dough as thin as possible and cook quickly over medium heat so they stay soft rather than tough. Placing them in a plastic bag right after cooking prevents moisture loss and keeps them pliable without snapping.
- Servings
- about 3–4 servingsOriginal: 8 sheets
- Difficulty
- Hard
- Spiciness
- Not spicy
Ingredients
- Bread flour200 g (2 cups)
- Salt0.5 tsp
- Instant dry yeast1 tsp
- Milk80 g (5 tbsp)
- Water40 g (3 tbsp)
- Olive oil (or grapeseed oil, corn oil)1 tsp
- You can use only milk or only water. If using skim milk powder, dissolve 1 tbsp in warm water and use that.
- Let them cool inside the plastic bag before using; keep any leftovers in the freezer and thaw at room temperature when needed.
Steps
1. Place the salt and yeast on top of the sifted flour, keeping them apart.
The newly purchased instant dry yeast has much better fermenting power than the one I used before.
For those interested, I bought it at an online baking shop:
http://www.bakingschool.co.kr/bs/bemarket/shop/index.php
2. Mix the salt with the surrounding flour.
3. Mix the yeast with the flour around it, then blend everything together.
Because salt inhibits yeast fermentation, you coat each with flour first before mixing it all together.
4. Pour in the warmed water and milk, mix roughly with a spatula, and bring it together into a single lump with your hands.
You can use only milk or only water.
If using skim milk powder, dissolve 1 tbsp in warm water and use that.
5. Pour in the olive oil...
6. Knead by hand. For about 10 minutes.
Even if it feels sticky at first, keep kneading and it will be absorbed into the flour to reach the right dough consistency.
7. Pour warm water into a large bowl and place the bowl with the dough on top.
Cover with a damp towel or plastic wrap and let it ferment for 30-40 minutes.
Replenish with warm water if the water cools down.
In summer when indoor temperatures are around 30°C, this process is unnecessary, but when temperatures are low, dough does not ferment well, so you can do this in winter.
8. Take the dough out of the bowl and press with your hands to deflate the gas...
A well-fermented dough will show this kind of web-like structure.
10
9. Divide into 8 equal portions...
10. Roll each into a ball.
11
12
11. Roll out thin with a rolling pin; placing plastic wrap or a plastic sheet underneath makes rolling easier.
If you roll this dough thick, it becomes pizza dough.
If it is too thick, the tortilla will be stiff and snap, so roll it as thin as possible without tearing.
For those who want to make pizza dough, see here ⇒ http://blog.naver.com/ppunwife/140060018115
12. Place in an ungreased pan so it does not tear, smooth out any folded parts with your hands, and cook over medium heat.
Cooking over low heat for too long makes the tortilla tough instead of soft.
When bubbles form, flip it over and press gently as it cooks evenly.
This yields 8 tortillas measuring 15 cm across. The count may vary depending on thickness or size.
Put the cooked tortillas into a plastic bag before they cool down and seal the opening. If you put them in after they cool, the moisture evaporates and they will snap.
Let them cool in the plastic bag like this before using, and store any leftovers in the freezer to naturally thaw when needed.
This is corn pizza made with tortillas.
For those who want to make corn pizza, see here ⇒ http://blog.naver.com/ppunwife/140053480673
If you do not like thick crust, make pizza with tortillas.
Have a happy day.
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Blog is here ⇒ http://blog.naver.com/ppunwife/140060739260
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Ppunwife's tips
- Because salt inhibits yeast fermentation, coat each with flour first before mixing everything together.
- If it is too thick, the tortilla will be stiff and snap, so roll it as thin as possible without tearing.
- Cooking over low heat for too long makes the tortilla tough instead of soft.
- Put the cooked tortillas into a plastic bag before they cool down and seal the opening. If you put them in after they cool, the moisture evaporates and they will snap.
FAQ
Why do you mix the salt and yeast separately when making the dough?
If salt touches yeast directly, it hinders fermentation, so each is first coated with flour before blending the entire mixture together evenly.
How should the heat be adjusted when cooking tortillas?
They should be cooked over medium heat in an ungreased pan. Cooking over low heat for too long causes moisture to escape, making them tough.
How do you store and use leftover tortillas?
After cooking, seal them in a plastic bag before they cool down to let them cool, then store any leftovers in the freezer and thaw at room temperature when needed.
Is it okay to adjust the ratio of milk and water?
You can knead using only milk or only water; if you have skim milk powder, you can substitute by dissolving 1 tbsp in warm water.
