Spiced Flour Tortilla
Servings
6
Prep Time
45 minutes
Cook Time
10 minutes
"These thicker, plushier flour tortillas have a soft, satisfying chew that makes you want just one more. Swap out the spices for any of your favorites for endless variation. Make sure your cast-iron skillet is hot to the point of lightly smoking to develop that leopardy toasty char!"
June Xie
Ingredients
2 Tbsp coconut oil
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½ tsp freshly ground Zanzibar Black Peppercorns
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¼ tsp Smoked Pimentón Paprika
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¼ tsp Ground Black Lime
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¼ tsp Buffalo Ginger
1 cup all-purpose flour
½ tsp kosher salt
½ tsp baking powder
1 tsp sugar
⅓ cup water
Directions
In a small pan over medium-low heat, stir oil and peppercorns, paprika, black lime and ginger together until fragrant, about 1 minute. Remove from heat and set aside.
In a large bowl, mix together flour, salt, baking powder and sugar. Add cooled oil mixture and stir to distribute evenly. Add water and stir until dough forms. Knead dough on a clean, lightly floured surface until smooth and no dry spots remain. Cover with plastic wrap and let rest for 30 minutes.
Cut dough into 6 equal pieces and tuck each piece into a ball. Place one ball between two pieces of plastic wrap and use a rolling pin to roll out to a 7”-diameter round. Repeat with remaining pieces, making sure they are separated by pieces of parchment or plastic wrap to avoid inadvertent stickage.
Place a cast-iron skillet over medium-high heat. Test to see if skillet is hot enough to cook on by flicking water onto skillet: water should evaporate immediately. Place tortilla in skillet and cook until the top begins to slightly bubble, about 45 seconds. Flip and cook second side until a few golden spots appear, then transfer immediately to a plate and cover with a lightly dampened paper towel.
Repeat with all remaining dough, making sure to keep tortillas moist and covered until ready to use.
Supermarket
Fair Trade