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Wednesday, 19 November 2014

Crispy Flour Tortilla 香脆面粉烙饼



Crispy Flour Tortilla...this is not what I initially wanted to make. Actually I was trying to make Flour Tortilla Wrap but somehow they turned out too crispy that I can't wrap any fillings in it. 

My 1st attempt (made without baking powder) = Softer and pliable. But my boy rated as 'non edible'


1st attempt, my boy didn't eat, he said 'NOT NICE'. :(

My 2nd attempt (made with baking powder) = Crispy. My boy rated 'Mmm....very nice'. 





My 3rd attempt (used the first attempt recipe) = Crispy this time. My boy rated 'very very nice'


Thin and crispy! Me too, I like this more than the ordinary wrap.. lol



Okay, my conclusion is.....he likes crispy flour tortilla. And, I prefer the one without baking powder. So, I'm gonna used 3rd attempt recipe and method by now. :) I'm not going to make my life miserable for trying and trying on something that he may not like... lol...


Ingredients: (yield 6)


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120g All Purpose Flour
28g Olive Oil
1/2 tsp Salt
79ml Warm Water

Method:
1. In a bowl, mix together flour and salt. Add oil and water, stir until combined.




2. Transfer to a lightly floured worktop, knead for 3-5 minutes until smooth. If too sticky, add some flour or use a cling wrap to cover the dough while kneading. 



3. Divide dough into 6 equal portion. Roll into balls, cover with cling wrap and let it rest 30 minutes.




4. Preheat a cast iron skillet (medium heat), roll out the dough into thin circle and cook until the bottom have some brown spots. Then flip over and continue to cook until both sides are dried up and cook through. 










My version of Flour Tortilla is not pliable, this is how I served it with Scrambled Eggs for breakfast! 



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