I made them again because they are delicious
Flour omelette with butter
Ingredients
2 cups of all purpose wheat flour
1⁄2 teaspoon salt
1⁄4 cup of melted butter
approximately 1⁄2 to 3⁄4 cup warm water
1 tablespoon of vegetable oil
Preparation
Place the flour and salt in a large container. Mix it up well.
Add the melted butter and oil. Integrate with hands until it gets a wet sand-like texture.
Add the warm water little by little while mixing. Don’t add it all at once, as the quantity may vary according to the flour.
Knead for 8 to 10 minutes, until you get a soft, smooth and supple dough. It should feel flexible, but not sticky.
Cover the batter and let it sit for 30 minutes. This step helps the omelette from shrinking when you stretch them.
Divide the dough into 8 to 10 equal portions and form balls. Cover them and let them rest another 10 minutes.
On a slightly floured surface, roll each ball with a roller until it forms a thin, round omelette.
Heat a comal or frying pan over medium-high heat, without adding oil.
Cook each omelette for approximately 30 seconds, until bubbles appear. Flip it and cook for 20-30 seconds more. Give it one last lap for a few seconds if necessary.
Place cooked omelets inside a clean kitchen cloth or a tortilla pan to keep them warm and soft.
Tips para que queden perfectas
✔️ Butter should be melted, but not hot, to prevent it from altering the texture of the dough.
Add water gradually: the dough should be soft and manageable, never watered down.
Respect the rest time so the omelette can easily stretch and not shrink.
Don’t overcook them, because they can become dry or broken.
Stack them up and keep them covered while they’re warm; the steam will keep them soft and supple.
Perfect for making tacos, quesadillas, burritos or eating fresh made with a little butter!