⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.

Soft and chewy wheat tortillas. Make the dough in advance, then roll and fry on taco night.

Ingredients

  • 400 g special wheat flour (vetemjöl special) (7 dl)
  • 1 tsp salt
  • 30 g flavorless oil (e.g., rapeseed oil)
  • 200 g boiling water (2 dl)

Instructions

  1. Boil the water.
  2. Weigh up the other ingredients in a bowl.
  3. Then pour the boiling water into the bowl.
  4. Mix the dough immediately, either in a stand mixer or with a spoon, spatula, or dough scraper. Make sure it’s well mixed and that no flour is left dry and unmixed anywhere.
  5. Wrap the dough in plastic wrap, or place it in a plastic bag.
  6. Place the dough in the refrigerator for 8–24 hours.
  7. Divide the dough into 10 pieces weighing 65 g each.
  8. Roll each dough piece round and then roll it out thin.
  9. Fry the tortilla breads on high heat in a dry pan. First fry about 30 seconds on each side and then 30 seconds more on each side. Then they “puff up” and are ready.
  10. Stack the breads on top of each other.
  11. Cover them with a clean towel or aluminum foil, so they don’t dry out.

Source: Maria Blohm, Långjäst och lättbakat