Bernetta Ingredients
- 250g plain flour
- 180ml warm water
- A pinch of salt – optional
Method
- In a bowl, mix the flour and salt (if using) with a spoon
- Add in the warm water and mix with a spoon until the dough starts to come together.
- Knead the dough with your hands in the bowl for about one minute until it becomes smooth and elastic. If the dough is too dry, add a few drops of water and knead again. If it’s too sticky, sprinkle in a little extra flour and continue kneading. When it’s ready, the dough should not stick to your hands but should hold together easily.
- Let the dough rest for one minute—use this time to clean your workspace!
- Divide the dough into eight equal pieces and shape each into a small ball. Lightly flour a clean chopping board and use a rolling pin (or a clean jar or bottle if you don’t have one) to roll out each ball into a thin, even circle. Rotating the dough as you roll will help create a round shape. If the dough sticks to the rolling pin, dust it with a bit of flour.
- Carefully lift one tortilla and place it into a cold non-stick frying pan.
- Flatten the tortilla to ensure it’s completely flat. If the tortilla is bigger than your pan, take it out and make it smaller! Once completely flat in your frying pan, transfer the pan to the stove. Heat the pan over medium-high heat.
- Let it cook for about 30 to 45 seconds until bubbles start forming and golden brown spots appear underneath.
- Flip the tortilla and cook the other side for another 30 to 45 seconds. If the tortilla puffs up, that’s normal! You can use a fork to gently prick the tortilla to release the steam. Make sure to press the edges down with a spatula to help it cook evenly.
- Remove the cooked tortilla from the pan and place it on a plate. Repeat the process with the remaining dough. To keep the tortillas soft and warm, stack them on top of each other.
- If not eating immediately, store the tortillas in an airtight container in the fridge for up to two days. To reheat, microwave them for about ten seconds or warm them in a dry pan for a few seconds on each side.
