Ingredients
- 225 g plain flour
- 1 teaspoon salt
- ¾ teaspoon baking powder, [EDCB basics]
- 40 g lard, or vegetable equivalent
- 150 g warm water
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I'm cooking this todayRecipe's preparation
Place flour, salt, baking powder and lard in bowl of TX. Mix speed 5 till grainy about 20 seconds.
Add water and mix on interval until a soft dough forms. About 10 seconds. You may need to scrape the sides once to ensure all flour is incorporated.
Drop from bowl onto Thermomat or floured table. Lightly flour dough and form into a ball., cover with cling film and let rest for 15 minutes.
Divide into 12 equal pieces and shape each into a ball. Keep covered to keep moist.
Heat a heavy based pan or griddle, roll one ball to a thin round about 15 – 16 cm. Place the round on to the hot pan. And cook for 1.5 to 2 minutes, until the surface starts to bubble. It should stay flexible. Do not overcook. Remove from pan, wrap in a towel to keep warm while cooking the rest.
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Describe the preparation steps of your recipe
Describe the preparation steps of your recipe
Describe the preparation steps of your recipe
Describe the preparation steps of your recipe
Describe the preparation steps of your recipe
Tip
Clear most of the dough from the blades with turbo burst after takng most of the dough out.
The pan is hot when a drop of water spits and turns to steam when dropped on pan.
They can be rewarmed by wrapping in foil and heating in moderate oven 180C about 5 minutes.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
So simple and quick! Though a little sticky initially, worked out really well after adding more flour during rolling. Thanks for sharing.
Absolutely delicious! I added 125g of water and they were perfect. Thank you for the recipe.
Fabulous! So soft! I had no trouble rolling the dough out. I made 50gm lots so 9 wraps. Thank you
Incredible!
Quite the laborious task, but the tip to use the pasta maker and roll the dough through was genius! (thank you geosnbm)
So long, Old El Paso. I will not be settling for your cardboard tortillas again.
Natty Natnat
FABULOUS. Like others, mine were sticky and needed exrtra flour. I had added a teaspoon of garlic so I figured I would have to. No problem to pop a bit more in though. So nice to have fresh home made ones to eat with our pulled pork.
Mine were quite sticky as well - had to add extra flour!
Best tortillas ive ever made! These are so soft and fluffy. I also used olive oil instead of lard and they turned out perfect. thankyou for sharing
I used olive oil and these turned out great
would make again 
These are delicious. I used Olive oil instead of Lard and they were fantastic. Thanks for sharing.
These are great i had these as taco so so nice thank you
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