Tortillas are extremely adaptable, perfect for a quick lunch, creating filling burritos, making delicious enchiladas, or even as a light pizza base, there are a lot of different ways to use them. And one foodie has provided a quick and easy way to make them at home.
Jerome has more than 250,000 followers on social media, where he posts simple and healthy recipes as jeromecooksfood. In a recent video he explained how to make tortillas from scratch at home. Opening his video he said: “Here’s your annual reminder to stop wasting money on shop-bought wraps when they are so easy to make from scratch.”
He continued: “There is absolutely no reason for flour tortillas to contain emulsifiers, preservatives, [or] humectants. They add no nutritional value, but they have all been shown to be damaging to your gut health.
“That might be alright if they tasted better, but the shop-bought ones are horrible, plasticky, not good at all. Luckily it’s really, really easy to make delicious homemade ones from scratch which don’t contain any of the ultra-processed ingredients.”
Ingredients (makes six)
240g (1 1/2 cups) strong white bread flourPinch of salt3 tbsp (45ml) olive oil120ml (1/2 cup) boiling water
Method
Combine the ingredients and mix well. When the dough is cool enough to touch, knead into a smooth dough, then cover and rest for at least 30 minutes.Divide the dough into equal-sized balls.On a lightly-floured work surface, roll each one out into a thin circle.Heat a large pan on a high heat, add the tortilla, cook for about 45 seconds until bubbling all over, then flip and cook for 30 seconds on the other side.Put the cooked tortilla on a plate and cover with a tea towel while you cook the rest.
Closing his video, Jerome said: “Look at how amazing and soft they are, and they’re absolutely delicious, and you didn’t need any emulsifiers or preservatives. This is real food, real fast.”
Jermone added a few tips in the video description. He said: “Rest properly. At least 30 minutes, but even longer if you can (up to an hour or so). This makes them much easier to roll out.”
He added: “Don’t over-flour your work surface. You just want to sprinkle a little bit when you roll out the dough.”
And, for the third tip, he said: “Roll them thin and cook them hot.”
