Place the bread flour, salt, and olive oil in a bowl. Add the lukewarm water and mix them with a rubber spatula until the mixture resembles panko.
Knead the dough on a working surface. If the dough is tough, add a small amount of lukewarm water. Once the dough becomes evenly smooth, wrap it with plastic wrap and let it rest in the refrigerator for 30 minutes.
Divide dough into 6-8 equal sections. With a rolling pin, roll out the dough into circles as thinly as possible. (Refer to Helpful Hints). Dusting with flour is not necessary. In a skillet over medium heat, without any oil, lightly cook both sides of the tortilla.
You can make them a day ahead! Simply warm them up on a skillet or microwave.
Even after it is completely cooled, it stays very soft. You can roll it up just like in the picture.
The pan-fried tortilla can be frozen for later use. It can be used as a pizza dough as well.
Warm filling; chilli con carne. (Recipe ID: 211357), chicken nanban (chicken marinated in sweet and sour sauce), karaage Japanese fried chicken, yakiniku, or a sausage.
Cold filling; bang bang chicken (Recipe ID: 218312), ham, kimchi, avocado, or lettuce.
Story Behind this Recipe
I made a successful soft tortilla that will roll up even when cold.
Roll out the dough then gently coax it spread with both hands to shape it into circles.
Turn over the dough to the other side once the dough starts to puff up and is browned.
Cold tortillas are delicious enough, but you can warm them up in a skillet over low heat, or lightly microwave them.