Tlayudas dough

Tlayudas dough

By
From
Taqueria
Makes
340 g
Photographer
Chris Middleton

Tlayudas are often referred to as the Mexican pizza. Folded like a quesadilla, filled with grilled slices of steak, rocket, caramelised onions and chimichurri, it’s the perfect comforting street food. The addition of bicarbonate of soda and soda water to this masa dough helps the tlayudas to puff up when fried, creating a light and flaky base for myriad toppings.

Ingredients

Quantity Ingredient
150g fine white masa harina flour, (see Latin Larder)
1 teaspoon bicarbonate of soda
pinch salt
180ml soda water
vegetable oil, for shallow-frying
sea salt, to taste

Method

  1. Combine the flour, bicarbonate of soda and salt using an electric mixer fitted with a dough hook.
  2. Mixing at medium speed, gradually pour in the soda water to make a dough. Form the dough into a ball and press to flatten; when the dough is the right consistency it should not split at the sides. Add a little more soda water if necessary. Work the dough on medium speed for 10 minutes, to aerate. Alternatively, knead by hand on a work surface.
  3. Cover with a clean tea towel and rest at room temperature for 30 minutes.
  4. Divide the dough into 12 equal-sized balls.
  5. Using a tortilla press, flatten the balls between 2 pieces of baking paper, creating thin discs. Alternatively roll out between 2 sheets of baking paper using a rolling pin – but your discs will not be so perfectly round. Heat 50 ml oil in a medium frying pan over medium–high heat. Once the oil is hot add a disc to the pan, shaking the pan a little to create some airflow and increase the rise of the dough. Cook for 1 minute on each side until puffed, crisp and golden. Transfer onto paper towel to drain. Season lightly with salt.
  6. Heat 50 ml oil in a medium frying pan over medium–high heat. Once the oil is hot add a disc to the pan, shaking the pan a little to create some airflow and increase the rise of the dough. Cook for 1 minute on each side until puffed, crisp and golden. Transfer onto paper towel to drain. Season lightly with salt.
  7. Repeat with the remaining discs, adding and heating a little oil before cooking each one.
  8. Tlayudas can be prepared in advance, cooled and stored in an airtight container for up to 2 days.
Tags:
Mexican
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