Crisp Wheat Tortillas with Seasoned Salt

Headnote

These tortilla wedges are built for clean structure and a dry, delicate snap. A restrained dough of wheat flour, water, oil, and leavening is rolled thin, baked until pale-golden, then finished with seasoning so the surface tastes complete rather than merely toasted. The result is simple, precise, and useful: a crisp bread with the poise of a proper accompaniment.

Recipe essentials

Dish category: Crisp flatbread
Cuisine or origin: Mexican-inspired
Course type: Snack or accompaniment
Yield: 1 portion
Serving size: 72 g
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Difficulty: Easy

Equipment

Mixing bowl
Kitchen scale
Rolling pin
Baking tray
Parchment paper
Pastry brush
Sharp knife or pizza wheel

Ingredients

Dough

35 g wheat flour

15 g water

4 g vegetable oil

1 g salt

1 g baking powder

1 g sugar

1 g preservative

1 g dough conditioner

Finish

14 g seasoning

Method

1. Heat the oven to 200°C. Line a baking tray with parchment paper.

2. In a mixing bowl, combine the wheat flour, salt, baking powder, sugar, preservative, and dough conditioner. Mix thoroughly so the dry ingredients are evenly distributed.

3. Add the water and vegetable oil. Mix with the hand until a cohesive dough forms, then knead briefly for 2 minutes until smooth and elastic. The dough should feel supple, with no dry flour remaining.

4. Rest the dough for 5 minutes, covered. This relaxes the gluten and allows the dough to roll without shrinking.

5. Roll the dough on a lightly floured surface into a thin round, about 2 mm thick. Keep the thickness even so the wedges bake uniformly.

6. Transfer to the prepared tray. Bake for 7 to 8 minutes, turning the tray once if needed, until the surface is set and lightly golden at the edges, with a dry, crisp feel.

7. Remove from the oven and cool for 2 minutes. While still warm, brush lightly with any remaining surface oil from the dough if present, then dust evenly with the seasoning. Cut into wedges once crisp enough to hold a clean edge.

Plating and serving

Arrange the wedges in a shallow fan or loose stack, with the seasoned surface visible. Serve warm or at room temperature, with a dry, brittle texture and a clean, lightly salted finish.

Professional notes

Roll thinner than you think necessary; thickness is the difference between crispness and chew. Season while warm so the surface takes the powder evenly. The finished wedge should snap cleanly, not bend.