Tender, fresh and warm, you won’t believe how easy it is to make your own flour tortillas. Elevate your meal by several notches and impress your guests!
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Combine the flour and salt in a large bowl and make a well in the centre. Add the water and oil and use your hands to bring the mixture together until a soft dough forms. Turn onto a floured surface and gently knead for 3 mins or until smooth. Place in a clean bowl and cover with wrap or a damp cloth. Set aside for 30 mins to rest.
Divide dough into 10 even portions. Roll each portion out on a lightly floured surface into a 20cm disc.
Line a baking tray with a clean tea towel.
Heat a large heavy-based frying pan over medium-high heat. Add a tortilla and cook for 45 secs or until bubbles form. Turn and cook for a further 20-30 secs or until brown spots start to appear underneath. Transfer to the tray and fold over tea towel to cover the tortilla. Repeat with remaining tortillas. Serve warm.
COOK. STORE. SAVE.
Clever storage: Transfer your cooked tortillas to an airtight container in the fridge for up to 5 days. Freeze the tortillas in an airtight container with baking paper in between each layer to avoid them sticking together and store in the freezer for up to 3 months.
This unleavened, circular shaped flatbread hailing from Mexico and Central America is beloved by many. Tortilla can be made from maize flour, which is common all around Mexico, or wheat flour, which is believed to have originated in northern Mexico since the climate there is more suited to growing wheat. Tortillas are traditionally made by pressing them on an iron griddle. They are used to wrap tacos, burritos and fajitas. Homemade tortillas that are served fresh from a frying pan are warm and have a softer and chewier texture that doesn’t break easily. Making your own tortillas at home is so worth the effort, because it isn’t difficult or time-consuming! All you need are just 4 ingredients: flour, oil, salt and water.
Here’s how to make tortillas successfully:
You won’t need to purchase an iron griddle to make tortillas at home – a regular frying pan will do the trick. The other equipment you will need is a rolling pin to roll out the dough into equal-sized discs.
For tender tortillas, roll the dough out until they are very thin. If you held them up toward the light, they would appear translucent. Thin tortillas allow bubbles to form while it is being cooked, which helps create the texture you want.
If the dough doesn’t stay rolled out after you push it with the rolling pin, leave the dough to rest for 15 to 30 minutes, then try again.
Use the first tortilla as a tester for whether your heat and cooking time is just right. A stiff tortilla is indicative of a pan that is too hot or a cooking time that is too long. It should take 45 seconds for some light brown spots to form on the underside of the tortilla.
Once cooked, stack the tortillas on top of each other and wrap them all with a tea towel. This allows the steam to keep all the tortillas nice and soft. If you want to use or eat a tortilla, take out the number you need, leaving the rest stacked in the towel.
Keep the pan cleaned of excess flour by wiping in between tortillas before cooking.
Here’s how to heat a flour tortilla when you’re ready to use it. Grab a microwave-safe container that has a lid, line the bottom with a slightly damp paper towel, and place the stack of tortillas on it. Microwave for 15 seconds to start, without covering with the lid, until the tortillas are warmed up. Place the lid on the container to keep them warm.
Use your homemade flour tortillas to make burritos, tacos, fajitas, enchiladas, quesadillas, tortilla soup or tortilla tray bake. Tortillas can also be toasted to make crunchy tortilla chips, which you can use in nachos. You can also use them to make mini pizzas or sandwiches. If you’ve got a sweet tooth, top them with sugar, cinnamon and butter to make cinnamon sugar tortillas.
Follow our recipe for how to make flour tortillas that will impress your guests. Enjoy making your own bread to serve at long lunches and dinner parties? Try these ideas for naan bread, garlic naan and Curtis Stone’s flatbreads.