Mash the tofu and microwave for 3 minutes. Cool. I allow it to cool in the microwave.
Wrap the tofu in a paper towel, squeeze to draw out moisture, put in a plastic bag and weigh. Add a little more than the equivalent weight of flour and massage the bag to combine. Adjust the amount of flour so that the dough is about as soft as your ear lobes.
This time, I used 330 g of tofu, divide the dough into eight portions, and roll them into balls. If the dough is too soft, lightly dust your working surface with flour.
Pour the vegetable oil in a non-stick frying pan, then bake each side for 1 to 2 minutes on medium-low heat. They will harden if baked too long, so watch carefully.
I made a crepe-style wrap with veggies and curry-flavored sliced chicken. Also try wrapping some fruit!
Story Behind this Recipe
If figured if I can make naan, why not try tortillas?
The dough is easy to roll out, so adjust the size of the tortillas to suit your frying pan. If you prefer more fluffiness, add a tablespoon of baking powder. If using olive oil, add 2 tablespoons.