Sunday breakfast tortillas, quesadillas and scrambled egg tacos. Used my flour tortilla recipe (below) but subbed milk for yoghurt until a good consistency was achieved in the dough. Worked a treat and highly recommend
Recipe courtesy of
2g baking powder
50g butter or lard, cut into 1cm cubes
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Mix the flour and baking powder in a bowl and add the butter or lard. With your fingertips mix the flour into the butter/lardo to create a shaggy dough.
Add the salt and yoghurt and knead or place in a food processor with the hook attachment on low speed until the dough comes together – about 5 mins. It should be slightly sticky. Rest for 30 mins.
Lightly dust your worksurface with flour and separate your dough into 50g balls. Press flat and roll out into tortillas using a press or rolling pin.
If you’re making normal tortillas, heat 1 teaspoon of oil in a pan until quite hot and add the pressed tortilla, it will sizzle and bubble up very quickly. Flip, cook for another 30 seconds and place on a plate with a towel over.
If you’re making puffy tortillas, heat about 2cm worth of oil in a pot and when hot, add the pressed tortilla. Using a ladle or large spoon, and being very, very careful, ladle hot oil over the top of the tortilla. It will puff up all over the place. Continue to do this for 20 more second and set aside
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