This week I was feeling inspired by the amazing Tina & Oliver from Urliup Farm Co. and their delish mushies! So I bought a kilo of Oyster Mushrooms and decided to make some "pulled pork style" mushrooms for the filling and riding on that beautiful wave of inspiration I also decided to make the tortillas from scratch.
I found this recipe which I absolutely love, the tacos were soft and sooo yummy! I'm yet to experiment with a gluten free option but I will, so stay tuned.
See recipe below. Enjoy!
FLOUR TORTILLAS ♡
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
3 cups plain flour
1 teaspoon salt
1 teaspoon baking powder
⅓ cup extra virgin olive oil
1 cup warm water
Mix flour, salt and baking powder in a medium-size bowl until well combined.
Make a well in the center of the dry ingredients and add the oil and water. Stir well from the bottom up, until all dry ingredients are incorporated and the dough begins to come together and form a ball.
Turn dough out onto a lightly floured work surface and knead for 1-2 minutes until the dough is nice and smooth.
Transfer dough to a lightly floured work surface. Divide into 16 equal portions. Turn each piece to coat with flour. Form each piece into a ball and flatten with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel and allow to rest for at least 15 minutes (or as much as 2 hours) before cooking.
After the rest period, heat a large pan over medium heat. Roll each dough piece into a circle, approximately 15cm wide. Keep work surface and rolling pin lightly floured.
When the pan is hot, place the prepared tortillas (ideally one at a time as they cook fast but you can also cook more than one at once) into the pan and allow to cook 45 seconds to 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. If browning too fast, reduce the heat. If it’s taking longer than a minute to see a few pale golden brown spots on the underside of tortillas, then increase the heat. Flip to and cook for 15-20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface.
Remove from pan with tongs and stack in a covered container or saucepan to keep the tortillas soft.
Serve warm or allow to cool for later use.
Store in an airtight container or snap lock bag at room temperature for 24 hours or refrigerate for up to 1 week. To freeze, separate tortillas with baking paper paper and place in a snap lock bag before placing in the freezer
We filled our tacos with some of our favourite fillings: