I just got this using chatgpt:
Ingredients:
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250 grams all-purpose flour
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5 grams baking powder
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3 grams salt
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45 grams vegetable oil or melted butter
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About 180 grams warm water
Instructions:
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In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
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Add the vegetable oil or melted butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
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Slowly add warm water, a little at a time, while stirring the mixture with a spoon or your hands until a dough forms. You may not need to use all of the water.
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Once the dough comes together, knead it on a lightly floured surface for about 2-3 minutes until it becomes smooth and elastic.
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Divide the dough into 8 equal portions and shape each portion into a ball.
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On a lightly floured surface, roll out each dough ball into a thin circle, about 15-20 centimeters in diameter.
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Heat a skillet or griddle over medium-high heat.
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Place a rolled-out tortilla onto the hot skillet and cook for about 30-60 seconds on each side, or until lightly browned and bubbles start to form.
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Remove the cooked tortilla from the skillet and keep warm in a clean kitchen towel while cooking the remaining tortillas.
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Serve the freshly made flour tortillas warm with your favorite fillings or toppings.
Also, if I plan to freeze do I freeze it after cooking? or before cooking when they’re flat? or round dough balls?
N.B. I’m a bit drunk. I did make flour tortillas about two hours ago though.
My math could be wrong (see above) but that is 72% hydration which is just below Focaccia territory.
What I did: flour, pinch of salt, pork belly fat (30 grams at a guess), mix with a Danish whisk until crumbs form, very slowly add water until it comes together. No measurement for that because there are many variables.
Knead by hand for around 5 minutes. You should see small pockets of fat, but also some gluten development. It’s kind of a variation on a rough puff pastry in that regard, but it needs to be smooth. Wrap tightly and put in a cool place, fridge, next to my heart, wherever.
Ball it, let it rest a few minutes to relax the gluten, then use a tortilla press, a flat plate, or roll it. Depending on how much gluten development there is you may need to re press/ roll.
I never use baking powder, the steam is enough to leaven it sufficiently for a tortilla.