Ingredients for 4 servings
For the Tortillas:
¾ cup milk
1 ½ tsp baking powder
1 tsp salt
2 cups plain flour or maida
2 teaspoons vegetable oil
For the Filling:
½ tsp dried oregano or mixed herbs
3 green chilies, chopped
4 garlic cloves, chopped
4 Tbsp olive oil
500 gm minced chicken or lamb
¾ cup milk
1 ½ tsp baking powder
1 tsp salt
2 cups plain flour or maida
2 teaspoons vegetable oil
For the Filling:
½ tsp dried oregano or mixed herbs
3 green chilies, chopped
4 garlic cloves, chopped
4 Tbsp olive oil
500 gm minced chicken or lamb
Directions
For the Tortillas
Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate.
Gradually add the milk to the flour, and work the mixture into dough. It will be sticky.
Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness.
Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest)
Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes.
Avoid letting them touch, if you don't want them to stick together.
Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the centre out, until you have a 7-8 inch tortilla a little less than ¼ inch thick.
Transfer the tortilla to a hot, dry skillet or griddle. It will begin to blister.
Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds.
Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas.
Flour tortillas, like corn tortillas, are best if eaten right after they are made, these tortillas will freeze well.
Wrap them tightly in plastic, and they will keep, frozen, for several weeks.
To serve tortillas that have been frozen, let them thaw and come to room temperature, then wrap them in aluminum foil and heat them in a warm oven.
Microwaving tends to toughen them.
For the Filling
Heat the oil in a saucepan and add the minced meat. Fry for 7-8 minutes until brown. Tip in the garlic, salt, herbs and chilies and fry for 3 minutes more.
Preheat the oven to 400C. Spread butter on one side of each tortilla and place about 3 tablespoons of filling on each and roll up.
Place seam-side down on a buttered baking dish. Brush rolls with melted butter.
Place in an oven proof dish and bake for 20 minutes or until golden brown on the surface.
Serve with grated cheddar cheese, sour cream or yogurt.
Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate.
Gradually add the milk to the flour, and work the mixture into dough. It will be sticky.
Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness.
Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest)
Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes.
Avoid letting them touch, if you don't want them to stick together.
Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the centre out, until you have a 7-8 inch tortilla a little less than ¼ inch thick.
Transfer the tortilla to a hot, dry skillet or griddle. It will begin to blister.
Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds.
Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas.
Flour tortillas, like corn tortillas, are best if eaten right after they are made, these tortillas will freeze well.
Wrap them tightly in plastic, and they will keep, frozen, for several weeks.
To serve tortillas that have been frozen, let them thaw and come to room temperature, then wrap them in aluminum foil and heat them in a warm oven.
Microwaving tends to toughen them.
For the Filling
Heat the oil in a saucepan and add the minced meat. Fry for 7-8 minutes until brown. Tip in the garlic, salt, herbs and chilies and fry for 3 minutes more.
Preheat the oven to 400C. Spread butter on one side of each tortilla and place about 3 tablespoons of filling on each and roll up.
Place seam-side down on a buttered baking dish. Brush rolls with melted butter.
Place in an oven proof dish and bake for 20 minutes or until golden brown on the surface.
Serve with grated cheddar cheese, sour cream or yogurt.
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