- 335 g bakers flour
- 170 g water
- 35 g olive oil
- 4 Peeled Garlic Cloves, Or Less
- 6 sprigs of parsley
- 1 pinch of rosemary and oregano
- 1 tsp salt
- 1 tsp pepper
Into the bowl add garlic cloves, parsley, rosemary and oregano. Add a teaspoon each of salt and pepper. Blitz on speed 7 until fine.
Place everything into the tmx bowl.
Blitz on speed 6 just to slightly combine.
Lock lid and press interval speed for 2 minutes or until a smooth, ball like dough is formed. Add a little extra flour if needed.
Let it sit for 15 minutes.
Remove from bowl. Divide your dough into 8 -10 pieces.
Using a little flour to dust, roll out your dough into thin circles. My shape is a bit rustic. You want it only a few millimeters in thickness so they cook quickly and evenly.
I rolled all my 8-10 balls before commencing the cooking process.
Place a large frying pan on a medium heat. Once warm place a tortilla on it.
Once they start bubbling it's often a good time to flip.
You will only need to cook for a minute or so each side but keep an eye on them so they don't burn. You want them to be cooked but still flexible.
These can be frozen. Just thaw and warm before eating.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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