Mexican Burrito

Taste: Original; Process: Other; Time: Half an hour; Difficulty: Simple.

Steps to cook Mexican Burrito

200g flour, 9g olive oil or corn oil, 4g salt, 3g yeast.

Add water and knead into a soft dough, and mix well.

Cover and let it rest for ten minutes.

Roll into a long strip and cut into six equal pieces.

Cover the dough and let it rest for ten minutes. Flatten the dough and roll it into a round shape as much as possible.

Heat the pan without oil, pick up the dough with a rolling pin, and gently put it into the pan. Cover the pan and keep the heat low.

After about 40 seconds, small bubbles appear on the dough, then flip it over.

Roast for about 3-4 seconds, take it out of the pan, and put it on a plate. Cover it with a lid to let the dough soften.

Soon, six burritos will be made. They can be stored in the freezer and used to make Mexican chicken rolls, Beijing chicken rolls, tender beef rolls, etc. for breakfast.

You can replace water with spinach juice to make green tortillas. Replace it with pumpkin puree to make yellow tortillas. Replace it with cornmeal and whole wheat flour to make coarse tortillas.