I totally love this recipe. You will find it shows up a LOT in a lot of my projects. They are so easy to make and as much as you may question the value of duck fat, you will find it creates an elasticity to the dough, that is just amazing to work with, it makes them easy to cook, and completely delicious. Who knew that something so simple could make such a difference?
I don’t think you could make these gluten free, just before you ask me that question. There are plenty of gluten free tortilla options out there, and I have one in The Convenient Vegetarian,in case you are wondering that as well. (So go get it if you are lacking that book in your library!!)
Anyhoo, back to the tortillas, when refried in hot oil and topped with meat, salad etc, they become tostadas, cut into wedges and baked they become tortilla chips, think parmesan, onion, paprika all added prior to baking! When the wrap a cheesey filling then are cooked again, you have quesadillas, so all in all, not just tasty, versatile. (Yes, I know...I’m good like that!)
- 350 g bakers flour
- 60 g duck fat
- 1 tsp pink salt flakes
- 150 g hot tap water (not boiling)p
Place flour, fat and salt into TM bowl and blend 6 sec/speed 6.
Add hot water and knead 1 min/Interval.
Push together into one piece of dough, hand kneading as necessary until smooth.
Wrap in cloth or Silpat mat and allow to rest 30 minutes at room temperature.
Heat a flat frypan, without any oil, to a medium heat.
Divide dough into 12 pieces and roll each into a ball.
Roll each one into a large flat round and dry fry on both sides until puffy and golden.
Keep wrapped in a tea towel until ready to use, or freeze wrapped in foil and reheat in oven or on cook top before use.