Tortilla dough

Tortilla dough

By Philippe Laruelle


Tortilla dough

  • 50 g T55 wheat flour

  • 50 g cornflour

  • 80 g water

  • 30 ml peanut oil

  • 5 g fine salt


Mix the flours and salt. Boil the water and oil, and pour onto the flour.

Knead to create a smooth, consistent dough.

Cover with a tea towel and leave to rest for 30 mins at room temperature.

Divide the dough into 4 even pieces.

Roll it out into even circles about 2 mm thick.

Cook in your hot pan for about 1 minute on each side. Don't add any oil or fat. The tortillas should be golden on each side.

Once cooked, put them on a plate covered with another plate to stop them drying out.

Serve the tortillas as you please with guacamole, grilled vegetables, beef, chicken, etc. 

The result


Philippe Laruelle

A route with prestigious references :
• Culinary schools and professional
training with famous French Chefs such as Christian WILLER (Le Martinez-Cannes), Emilie JUNG (Le Crocodile-Strasbourg), Joël ROBUCHON
(PARIS) , Alain Ducasse (Monaco) and in the French Ministry of Education, as the Minister’s special
cooking Chef.
• Elected ‘Maître Cuisinier de France’ at the age of 29 and today
member of the executive board of this association.
• Finalist at the MOF 2004 (Meilleur Ouvrier de France)
• Active involvement in international culinary associations such as ‘Le
Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.
• Referent cooking Chef at the French culinary school ‘Collège Culinaire
de France’.

In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developped an hotel, a gourmet restaurant and a cooking school as well.

In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.

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