Baleada Hondureña

Step 1

Pour 1.5 cups flour into a medium bowl and create a well in the center by pushing flour to the sides with your fingers.

Step 2

Pour 0.75 cup water into the well, then stir with a wooden spoon, drawing flour from the sides into the water, until a shaggy dough forms.

Step 3

Knead the dough in the bowl with your hands for 2 minutes, folding it over itself repeatedly, until it becomes smooth and slightly sticky.

Step 4

Divide the dough in half and shape each half into a ball by rolling it between your palms, then flatten each ball into a 6-inch disk about 1/4-inch thick.

Step 5

Pour the canned refried beans into a small bowl and stir with a spoon until smooth and creamy, about 30 seconds.

Step 6

Crack the 3 eggs into a separate small bowl and whisk them with a fork until the yolk and white are fully mixed together and look uniform.

Step 7

Place a 10-inch nonstick skillet or griddle over medium-high heat and wait 2 minutes until it is hot enough that a drop of water sizzles immediately when it hits the surface.

Step 8

Lightly brush or wipe the hot skillet with 1 teaspoon of olive oil, then place one dough disk flat on the skillet and cook for 90 seconds until the bottom is light golden brown and spotted.

Step 9

Flip the tortilla over using a wide spatula and cook the second side for 60 seconds until it also turns light golden brown.

Step 10

Slide the cooked tortilla onto a plate, then repeat steps 8 and 9 with the second dough disk using another 1 teaspoon of olive oil.

Step 11

Return the skillet to medium heat and add 1 teaspoon of olive oil, then pour in the whisked eggs and let them sit for 15 seconds without stirring.

Step 12

Stir the eggs gently with a wooden spoon, pushing them from the edges toward the center, every 10 seconds until they form soft, creamy curds, about 45 seconds total.

Step 13

Add the 0.5 cup diced ham to the scrambled eggs and stir for 15 seconds until the ham is heated through and distributed throughout.

Step 14

Lay one warm tortilla flat on a plate and spread 3 tablespoons of the refried beans across the left half, leaving a 1-inch border.

Step 15

Spoon half of the egg and ham mixture on top of the beans, then sprinkle 3 tablespoons of shredded cheese over the filling.

Step 16

Fold the right half of the tortilla over the filling so the edges line up and the tortilla is now a half-circle, then press down gently with your hand.

Step 17

Repeat steps 14 through 16 with the second tortilla, remaining beans, egg mixture, and cheese.

Step 18

Serve both baleadas immediately while the tortillas are warm and the cheese is still soft.