A week or so ago, I ran across an article somewhere on the internet extolling the virtues of using boiling water in breads and pastries. I was curious, and a bit dubious (particularly in regards to the pastry) but they mentioned that in Mexico, flour tortillas are made with boiling water.
Hm. I’ve been making flour tortillas regularly for two decades. It never occurred to me to use boiling water.
So yesterday evening I gave it a go. Using my own tortilla recipe (see below), I simply replaced the water with boiling water.
As the article mentioned, the flour absorbed the boiling water much more quickly than cold water. The texture of the dough was more dry and crumbly than usual, and at first I was worried it wouldn’t roll out well.
But I was able to work each ball of dough into smoothness, and the rolling out went like a dream—I was able to roll the tortillas thinner, with little sticking or ripping.
They cooked as usual, and then came the real test—eating.
The finished tortillas were pliable and strong, and the flavour was definitely superior to the cold-water version—less floury, more cooked.
And just like that, my tortilla recipe changed… Who says you can’t teach an old dog new tricks?
Go ahead and try it for yourself.
1 cup all-purpose flour
1 cup wholemeal flour
1 cup cornmeal
3/4 tsp salt
2 tbs olive oil
1 1/2 cups boiling water
Heat a large heavy cast-iron skillet on high.
Whisk together the flours, cornmeal and salt in a bowl. Drizzle in the olive oil and mix. Add the water and stir until evenly moistened. Lightly knead until the dough comes together in a ball. Pinch off small balls of dough (about 5 cm (2-in) in diameter). Knead each ball lightly, then roll out on a generously floured board until they’re 1-2 mm (1/16-inch) thick.
Lay the tortillas, one at a time, onto the preheated skillet. Flip after a minute or two—when the tortilla begins to bubble and the bottom is spotted with brown. Cook a scant minute on the second side, then stack inside a folded tea towel. Flip the whole stack over before serving (this helps equalise the moisture levels in the tortillas so the bottom ones aren’t too soggy, and the top ones aren’t too dry).