Authentic Belizean Flour Tortillas: A Step-By-Step Guide

Belizean flour tortillas are thicker and less stretchy than their Mexican counterparts. They are also slightly more bread-like in texture and pair well with BBQ chicken or Belizean stewed beans. To make Belizean flour tortillas, you will need flour, water, baking powder, butter, and salt. The process involves mixing the dry ingredients, adding liquid, kneading the dough, shaping it into balls, pressing the balls into flat tortillas, and cooking them on a skillet or comal. The key to success is achieving the right dough consistency and mastering the art of forming perfectly round tortillas.

Mixing the dough

To make the dough for Belizean flour tortillas, you will need 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 tablespoon of shortening (or butter), and 1 1/3 cups of warm liquid (milk, water, or coconut milk).

Start by mixing the dry ingredients together in a large bowl. Then, add the shortening or butter. Work this into the flour mixture by hand until the consistency is crumbly. You can also do this step in a food processor.

Next, slowly add your liquid of choice. Keep mixing by hand as you add the liquid, and stop when the dough is soft but not sticky. You may not need to use all of the liquid, or you may need to add a tad extra, depending on the consistency. The dough is now ready to be kneaded.

Knead the dough for about 5 minutes, until it is smooth. Then, divide the dough into 9-12 equal pieces and roll them into smooth balls. Place the dough balls on your work surface and cover them with a slightly damp, clean kitchen towel. Let the dough rest for 15-30 minutes.

Kneading and resting the dough

Now it's time to knead and rest the dough. First, knead the dough for around 5 minutes. You want the dough to be soft but not sticky, so if it becomes too sticky, add a little more flour. Once you're happy with the consistency, pinch off golf-ball-sized amounts of dough and roll them into smooth balls by hand. Place the dough balls on your work surface and cover them with a slightly damp, clean kitchen towel. Allow the dough to rest for 15 to 30 minutes. This resting period is crucial, as it gives the dough time to relax and makes it easier to roll out into flat tortillas.

While the dough is resting, you can start to preheat your skillet or comal over medium heat. A comal is a traditional cooking surface used in Belize, typically made from cast iron or a 1/4-inch thick slab of aluminium. It's important that your cooking surface is evenly heated and hot enough so that when the raw tortilla dough hits it, it starts to cook immediately. You'll know if your cooking surface is too hot if it starts to smoke.

Once your dough has finished resting, it's time to form the tortillas. You can use a tortilla press or a rolling pin for this step. If using a tortilla press, line it with wax paper or parchment paper before placing a ball of dough in the centre and flattening it. If using a rolling pin, roll out each ball of dough on a lightly greased surface to form a flat circle. Aim for an even thickness throughout, as this will ensure even cooking.

With your tortillas ready, it's now time to cook them. Place one flattened ball of dough onto your heated skillet or comal and cook for around 2-3 minutes on each side, or until it starts to bubble. This step requires your attention, as it's easy to overcook tortillas, making them tough. Taste a few tortillas as you go to perfect your timing. As each tortilla finishes cooking, transfer it to a bowl or basket lined with a clean dish towel to keep it warm until you're ready to serve.

Forming the tortillas

Now for the fun part: forming the tortillas! This is the hardest step, and it's considered an art form. You can either toss the dough high into the air and gradually spin it out into a perfect circle (like Ms. Z, the Garifuna woman from Corozal Town, Belize), or you can use the more common method of pressing out a perfect circle of dough on a table using nothing but your perfectly trained fingertips.

Their fingers tap round and round the dough, pushing it out into a circle. It's definitely harder than it looks to get the tortillas perfectly round. If you're not feeling confident about your finger-tapping skills, you can use a tortilla press or a rolling pin on a lightly greased surface to roll out the dough.

Once you've formed your tortillas, it's time to cook them. Heat a comal or cast-iron skillet over medium heat. You'll know the cooking surface is ready when it's hot and stays consistently hot. Even heat is ideal. Be careful not to overheat the surface, as it will start smoking and get too hot. When the raw tortilla hits the surface, it should start cooking immediately.

Keep an eye on your tortillas as they cook. They cook quickly, so you may want to press out all your dough balls first before cooking. The uncooked side of the tortillas will start to bubble up. After a few bubbles have formed, flip the tortilla and cook the other side. When both sides are cooked, flip it again, and then use a paper towel or cloth to press down on the tortilla gently and evenly. This should cause the tortillas to bubble more and form a pocket, which is the signature of a great Belizean flour tortilla.

It takes some practice to get the perfect tortilla, so don't be discouraged if your first few don't turn out exactly right. Taste a few tortillas as you go, and adjust your technique until you get that perfect Belizean flour tortilla.

Cooking the tortillas

Tortillas cook quickly, so it's a good idea to press out all your dough balls before cooking. Heat a comal or cast-iron skillet over medium heat. A comal in Belize is traditionally made from cast iron, but nowadays, it's common to use a 1/4-inch thick slab of aluminium instead.

When the cooking surface is hot enough, place one of the flattened balls of dough onto it. You'll know it's hot enough when the raw tortilla starts to cook immediately after making contact with the surface.

After a few bubbles have formed on the uncooked side, it's time to flip the tortilla. Once both sides are cooked, flip it again and use a paper towel or cloth to press down on the tortilla gently and evenly. This should cause the tortilla to bubble more and form a pocket, a tell-tale sign of a great Belizean flour tortilla.

Repeat this process with the remaining dough balls. As you cook, transfer the tortillas to a bowl or basket lined with a clean dish towel to keep them warm until you're ready to serve.

It may take a few tries to perfect the cooking process, so don't be afraid to taste as you go to get a feel for the timing. Remember, the ideal tortilla will be soft, flexible, and slightly bread-like in texture.

Serving suggestions

Belizean flour tortillas are thicker and less stretchy than Mexican flour tortillas. They are also slightly more bread-like in texture. This makes them ideal for pairing with BBQ chicken or Belizean stewed beans.

Belizean flour tortillas are not suitable for making burritos due to their thickness and lack of stretch. However, adding more fat, such as lard, can make them stretchier. Here are some ways to serve Belizean flour tortillas:

• With Stewed Beans or Other Belizean Dishes: Belizean flour tortillas go well with stewed beans, BBQ chicken, or other Belizean dishes.
• As a Wrap: Use the tortillas as a wrap for sandwiches or tacos.
• With Butter and Jam: For breakfast, serve the tortillas with butter and jam. Smaller, thicker tortillas are perfect for this.
• With Chimole: Thicker tortillas are great for sopping up the broth in Chimole or for eating with rice and beans.

Frequently asked questions