← Nouns Cooking · Mexican

Ingredients

• 450 g Strong bread flour
• 7 g fast-action dried yeast
• 320 ml lukewarm water
• 20 g Sugar
• 2 tbsp Vegetable oil
• 1½ tsp Salt

Method

1. Mix the flour, yeast, sugar and salt in a large bowl. Add the water and oil and mix into a shaggy dough.
2. Knead for 10 min by hand (or 6 min in a mixer), until smooth and springy. Cover and leave to rise in a warm place for 1 hour, until doubled.
3. Knock back and divide into 6 pieces. Shape each into a ball, then flatten into an oval about 2 cm thick.
4. Dust the tops with flour and press two deep parallel grooves along each oval with the handle of a wooden spoon, nearly to the bottom.
5. Set on a lined tray, cover loosely and leave for 45 min–1 hour, until puffy. Heat the oven to 200°C (180°C fan, 400°F).
6. Bake for 18–20 min, until pale golden and hollow-sounding underneath. Cool on a rack before slicing.

Tips

• Press the grooves again just before baking if they have puffed shut.
• For tortas, split and toast the rolls on a buttered griddle.

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos Rick Bayless Isabel Eats