Tortilla dough

Tortilla dough

By Philippe Laruelle

Ingredients

Tortilla dough

  • 50 g T55 wheat flour

  • 50 g cornflour

  • 80 g water

  • 30 ml peanut oil

  • 5 g fine salt

Instructions

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

MORE ABOUT PHILIPPE LARUELLE

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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