Homemade tortillas James wanted me to make tortillas so much, he bought a tortilla maker, which makes the process easier. I also make Scandi versions with dill—amazing with seafood—and caraway—terrific with vegetables and meat—in a krumkake iron, giving them an impressive pattern.
Simple Flour Tortillas MAKES ABOUT 20
3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1 ⁄3 cup vegetable oil 1 cup warm water 1. Place all ingredients in a bowl of a stand mixer and, using a dough hook, mix until you have a smooth dough, about 3 to 4 minutes.
2. Transfer to a floured work surface, and cut dough into 20 pieces. 3. Flatten the dough using a tortilla maker or rolling pin. If you make a lot of tortillas, I highly recommend a tortilla maker. 4. Heat a nonstick pan over medium heat, and add the tortillas 1 at a time. 5. Cook the tortillas 1 minute on each side; they should get beautiful brown spots. 6. Wrap the cooked tortillas in a towel to keep warm until they are all done. You can also reheat them later or the next day.
Dill Tortillas Add 2 tablespoons of finely chopped fresh dill to the dough.
Caraway Seed Tortillas Add 1 teaspoon of caraway seeds to the dough.
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Traditional Corn Tortillas MAKES 16
2 cups masa harina (corn flour) 11/2 cups warm water pinch of salt 1. Place all ingredients in a bowl of a stand mixer, and mix until you have a smooth dough, about 3 to 4 minutes. The dough should be very springy when you touch it. If it feels too dry, just add a little more water. 2. Transfer to a floured work surface, and cut dough into 16 pieces. 3. Flatten the tortilla using a tortilla maker or a rolling pin. If you make a lot of tortillas, I highly recommend a tortilla maker. 4. Heat a nonstick pan over medium heat, and add the tortillas 1 at a time. 5. Cook the tortillas 1 minute on each side; they should get beautiful brown spots. 6. Wrap the cooked tortillas in a towel to keep warm until they are all done. You can also reheat them later or the next day. If you want to make tortilla chips, simply cut the tortillas into wedges and deep fry in some vegetable oil. Sprinkle with salt when they come out of the oil.
For a real Scandinavianlooking tortilla, use a krumkake iron to bake your tortillas. Put the iron on high and cook the tortilla about 11/2 minutes. If you cook them too long, they dry out.
86 SWEET PAUL MAGAZINE SUMMER 2018
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