Wheat flour tortillitas, essential in Costa Rica, are prepared simply, mixing flour, salt, and fat, adding water gradually, kneading until obtaining an elastic dough, forming balls, and flattening into thin discs. Cook briefly in a hot pan until lightly golden. Keep warm and enjoy.
In a large bowl or food processor, mix the flour, salt, and fat until you get a smooth dough.
Form balls with the dough and flatten to obtain thin discs.
In a hot skillet, cook the discs for a few minutes on each side until you see some golden spots.
Wheat Flour Tortillitas
Ingredients
1 cup of Warm water
4 cups of Flour
2 teaspoons of Salt
100 grams of Hydrogenated vegetable shortening
Preparation
Step 1 : In a large bowl or food processor, combine the flour, salt, and fat.
Step 2 : Mix the mixture until you get a smooth dough, adding water gradually and kneading until the dough becomes elastic.
Step 3 : Proceed to divide the dough into 20 to 25 balls, which are tightly wrapped by pressing each one with the palm of the hand.
Step 4 : On a well-floured surface, roll out each ball into a thin pancake-like disc.
Step 5 : While these steps are carried out, heat a skillet over medium-low heat and cook the dough discs for one or two minutes on each side, just until the first golden spots appear.
Step 6 : It is important not to overcook to avoid toasting too much.
Step 7 : To keep the tortillas warm, it is recommended to cover them with a clean kitchen towel.
Step 8 : The cooled tortillas can be stored in a plastic bag and frozen for up to 2 months.
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