We sift the flour with the salt and baking powder. Add the margarine into pieces and mix until a kind of crumbs remain. If we use olive oil, we unite it normally, mixing it with the flour. Slowly we pour the water that should be slightly warm.
As I always tell you, the amount can vary slightly depending on the absorption percentage of the flour you use, so it can be a little more or less. Throw it out little by little Seeing what you need to get a dough that should be slightly sticky but manageable, like that of any basic bread.
We form a ball that we divide into equal partsWe can weigh them if it is more comfortable for us, cover them with film and let them rest for about 30 minutes. We stretch each ball with a roller or if we have a tortilla with it. Once again I followed my method, as I explained in the recipe for corn tortillas, crushing the ball with a heavy source, such as the oven or any glass that we have at home.
Failing that, we heat a frying pan if we do not have a comal. If we are not very crafty and we are afraid that the tortillas will stick, we lightly oil the plate with the help of a piece of paper. When it is very hot we add the tortilla and as soon as it swells and forms bubbles on the surface, we turn it over so that it is done on the other side.
We repeat the operation with the rest of the dough. We consume as soon as possible with the filling that we prefer so that they do not get hard. The ideal is to have the filling ready before or do it while the dough rests, so there is no waiting and we have our perfect fajitas or burritos.
With what to accompany the wheat flour tortillas for fajitas
The wheat flour tortillas for fajitas I like to make them at the time of consumption so that they do not dry out and remain hard. In Mexico it seems that with the electric tortilla they are precooked, then they are stored in a lightly floured plastic bag so that they do not stick, until the moment of consumption, which is when they finish making them on the comal and are filled.