Thin Tortilla, Burrito style

Thin Tortilla, Burrito style

A stash of tortillas is a real blessing on busy days. You can stuff them with almost anything! But the store bought ones are so expensive and too bland! My tortilla adventures were success in the taste department. They made good quesadillas. But they didn’t do so well in burritos. Too thick and too crumbly. That is when I saw “vahchef”( https://www.youtube.com/user/vahchef ) make roomali rotis. That was exactly how my grandmother made samosa wrappers! I tried it and the rotis were very thin and pliable. Exactly what I wanted a tortilla to be!!! So, I made the tortilla dough and made it the samosa wrapper way. There….. the best burrito style tortilla ever!

Combine all purpose flour, fine ground corn meal, salt and water to make very soft dough either in a stand mixer or by hand. Dough will be sticky. Wait for 30 minutes and make about 20 dough ball with slightly oiled hand. Cover and let rest for 15 minutes. Flatten each dough ball to make approximately 3 inch discs. Spread the tops of each with margarine. Dip the greased side in rice flour. Stack two discs, greased and floured sides together. Do the same with all. Now you will have 10 stacks of double discs. Roll each into 8-9 inch discs.

Heat a cast iron pan to medium high heat. Cook the tortillas, turning once. They will puff up and will start separating at the edges. Take care not to overcook these. Once they cool a bit, you can just peel them separate. Stack them and freeze for storage.