Soft rice tortillas (Print Version)
# Ingredients:
→ Core Items
01 -
1/2 tsp salt
02 -
2 cups (480 ml) water
03 -
Oil for shaping and frying
04 -
1 cup (190 g) sushi or short-grain rice
# Instructions:
01 -
Wash the rice well until the water isn't cloudy anymore. Put the rinsed rice, fresh water, and salt into a pot. Turn the heat up to high and let it boil. Once it starts boiling, set the heat to low and let it cook for 15-16 minutes, keeping the lid off. Take the pot off the heat, cover it, and let it rest for 10-15 minutes to soak up the water fully and soften. Take the lid off and leave the rice to cool until it's no longer warm.
02 -
Move the cooled rice into a big mixing bowl. Mash thoroughly with a potato masher or pulse briefly with a food processor. If it's too sticky, sprinkle in a little rice flour to fix the texture. Rub oil lightly on your hands and mold the rice into a single flat disc. Cut it into 8 even pieces (about 60-65 g each), and roll each into a ball. Keep them under a damp towel so they don't dry out.
03 -
Get two sheets of oiled wax or parchment paper (approx. 23x30 cm). Put a rice ball between the sheets, then press it down firmly with a board or skillet until it's flat.
04 -
Heat up a pan on medium-high heat. Carefully peel off the top layer of paper and move the pressed tortilla onto the pan. Let it cook for 1-2 minutes, then flip and cook for another minute until you see some dark spots, but it's still bendable. For a crunchier finish, let it cook slightly longer. Lay the finished tortillas on a plate, covering them with a towel to keep everything warm. Do this for all the dough balls.
# Notes:
01 -
Using too much water when cooking rice can make the dough overly sticky.
02 -
If needed, add a little rice flour for firmer dough.