Homemade Cajun Tortillas Recipes

FLOUR TORTILLAS

Steps:

• Briefly stir together the flour, sea salt and baking powder together in a large mixing bowl until combined. Add the hot water and coconut oil and stir until a shaggy dough begins to form.
• Turn the dough onto a floured surface, and use your hands to knead the dough for 1-2 minutes until it is fairly smooth.
• Form the dough into a round ball and pat it down slightly so that it forms an evenly-thick disk. Cover with a clean kitchen towel and let the dough rest for 10 minutes.
• Use a knife to cut the dough into 12 equal wedges. Use your hands to roll a wedge into a roughly-shaped ball. Then use a rolling pin or a tortilla press to roll the dough ball out into a 6-inch tortilla.
• Heat a cast-iron skillet or heavy-bottomed sauté pan over medium-high heat. Add the tortilla and cook for 30-60 seconds, until tiny little bubbles begin to appear on the surface and/or golden spots appear on the bottom of the tortilla. Flip and cook on the second side for about 30 seconds, or until the bottom is also slightly golden. Then transfer to a clean plate or bowl, cover with a clean dishtowel, and set aside. Repeat with the remaining dough balls. (I like to roll out the next tortilla while the current one is cooking, to save time.) Also, if the skillet seems to be getting too hot and cooking the tortillas too quickly, just reduce the heat.
• Serve warm and enjoy! I recommend keeping the tortillas covered with a dishtowel or stored in a tortilla warmer until they are served, so that they can stay warm and not dry out.

HOMEMADE TORTILLAS

Steps:

• In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes., Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle., In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Serve warm.

HOMEMADE CAJUN TORTILLAS

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix the oil with the Cajun spice mix. Brush the spiced oil over tortillas, stacking the tortillas on top of each other as you go. Cut the stack into 8 wedges. Separate the wedges and evenly spread out on baking sheets and bake for 6-7 mins until golden and crisp.

TORTILLAS

Steps:

• Combine the flour, vegetable oil and salt in a bowl. Pour over 150ml warm water and knead to bring the mixture together. Remove from the bowl and knead on a lightly floured work surface for around 5 mins until you make a soft, smooth ball of dough. Cover with a clean tea towel and rest for at least 15 mins before rolling out.
• Cut the dough into 6 equal pieces (about 75g each). Roll out each ball of dough as thinly as possible on a floured work surface. They should make rounds about 20 cm wide, 2mm thick.
• Heat a large frying pan over a medium-high heat. Cook the tortillas for 1-2 mins on each side until golden brown and toasted. Wrap them in foil and cover in a tea towel to keep warm, while you cook the rest. Keeps for two days well wrapped, or cool, wrap and freeze for up to three months.