Wednesday, February 2, 2011

Homemade Flour Tortilla Wraps

My friend, Tzippy, made these amazing little tortilla wrap appetizers the last time my family was at her home.  I haven't been able to stop thinking about them.  Below is the recipe for the tortillas.  She filled them with avocado, alfalfa sprouts, and smoked salmon.  It was perfect.  She also suggested that it is fun to have lots of fillings out and have each guest fill their own.  Other fillings might include sautéed mushrooms, pesto, sun-dried tomato spread, tehina, omelet, sliced vegetables, avacado spread, chopped parsley, and even meat or cheese.
Photo: James Baigrie

Tortilla Recipe (15-20 pcs)
  • 4 cups flour
  • 1.5 tsp. baking powder
  • 1 tsp. salt
  • 1-1.5 cups warm water
  • 60-100 gr. margarine or 1/2 cup oil
  1. Mix all the ingredients until you get a flexible, not sticky dough.  Wrap it and leave to rest for 30 minutes. 
  2. Divide the dough to 15-20 balls.
  3. Roll out the balls as thinly as possible.
  4. Heat a heavy skillet over medium heat.  Place a circle of dough in the pan, and fry without oil until it turns golden and you see bubbles.
  5. Flip the tortilla and fry another half a minute.
When not in use, keep all the tortillas wrapped in a towel, inside a plastic bag. They get dry quite fast, and then you can't roll it without breaking it.  If you can't roll them easily, just warm them a bit. You can freeze tortillas in a sealed box for further use.

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