I found this simple flatbread in The River Cottage Family Cookbook by Hugh Fernley-Whittingstall. You just never know when you are going to find a secret technique. I’ve made tortillas many times, always with the hope of them puffing up. Sometimes they do, and sometimes they don’t. I know it’s all about the heat and timing.  This author suggested holding the bread over a high flame, for the spectacle of it all, to impress the kids…and to make the texture even better. With that layer of air in the middle, it is just a bit lighter and flakier.  It worked beautifully.

So, last night I made tortillas again. This time with masa harina and warm water, pressing in my beautiful tortilla press and baking on the comal. No…they didn’t want to puff up for me. So, I turned on the flame and put them on top. They browned up nicely, but did not puff…

OK…I will keep trying. But this flour and water flatbread did work. (and was mighty tasty with that smear of Romanesco sauce that Sheila left for me) Give it a try and let me know.  How important is that puff anyway????

Print Recipe Here

Flatbread #2

Makes 4
Prep time: 40 minutes (20 minutes resting time)

1 cup flour
1/2 teaspoon salt
1 tablespoon olive oil
1/3 cup warm water

Stir together 1 cup flour, 1/2 teaspoon salt, 1 tablespoon oil and 1/3 cup warm water in a bowl until a dough is formed.

Turn out on a floured surface and knead until smooth and elastic, about 5 minutes. Divide into 4 balls  Cover and let rest for 20 minutes. Roll out into 6-8-inch rounds. Heat a griddle to medium low temperature. Bake on both sides until dried and starting to puff.Turn a gas burner to high. With tongs, place the bread on the hot flame, turn with tongs until puffed up. Wrap in towel to steam.

Serves 4