You will agree with me that the one thing that brings our whole world together is food. In fact, pick a dish that is very traditional to you and you will find a few variations on it around the world. For example, we Indians make chapati and the Mexicans make tortillas. Perhaps they are similar but not the same. And yet quite the same concept. Right? The Mexican flour tortilla is made with all-purpose flour, milk/water, oil, salt, and pepper. And the Indian chapatti is made with whole wheat flour, water, oil, salt. And guess what? The methods are similar. So, you can say that these are Mexican or Indian tortillas. It’s mainly the difference in flour and what you serve it with. You can make healthy tortillas by using less oil compared to traditional flour tortillas and you can make them more nutritious by using whole grain flour instead of white flour.
Why make homemade tortillas
Tortillas can be healthy when made at home. That’s because they contain a lot less fat or shortening compared to most commercially made tortillas As you can see the ingredient lists is really short and all these are simple pantry staples. Also, the process is very simple. It takes just 10 minutes to make the dough and another 10 minutes to cook the tortillas on the skillet with a few minutes of resting time which makes working with the dough easier. Unlike corn tortillas, these flour tortillas stay soft longer and can be kept in the freezer for a long time. Warm tortillas are perfect to use for sandwich wraps, burritos. We love to have them for breakfast with egg omeletes.
Ingredients and substitute
Flour – I love to use a combination of whole wheat flour with all-purpose or bread flour. Oil – adds softness to the dough. You can add as little as 1 tbsp to the flour but you can also brush additional flour on the cooked tortillas to keep them soft longer. Olive oil, canola oil, coconut oil – are great to use in this recipe. I even used avocado oil, which adds tons of flavor. The Indian chapati uses ghee, clarified butter, or vegetable shortening for additional flavor. Baking powder – helps lighten the tortillas and keep them soft. Water – it’s not necessary to use hot water, just warm water will do. I personally recommend using warm water as it softens the gluten in the tortilla dough resulting in chapati or tortillas that are soft and supple.
Step-by-step: Homemade whole wheat tortillas
Dry ingredients – in the bowl of a food processor combine whole wheat flour and all-purpose or bread flour, baking powder, and salt. Add the oil through the feeder and pulse a few times until the oil coats every grain of flour. Knead – Next, add the warm water and pulse until you have a smooth dough. Leave to rest on the counter for 15 minutes. Then knead for 30 seconds more until soft but smooth.
Divide – Divide the dough into 10 to 12 equal size portions. Shape each into balls and rest for 10 minutes.Pro tip – I prefer to divide the dough in half, then half, again half… until I have an approximate size or number I need. Resting will help the gluten in the dough rest and easier to roll. Roll – Dab each ball with a little flour on both sides. Use a rolling pin, roll on a lightly floured surface to about 8 to 10-inch diameter. Place them on parchment paper to prevent sticking.Pro tip – Resting will help the gluten in the dough rest and easier to roll. If necessary let rest again as needed.
Cook – Heat a griddle, skillet, or frying pan on medium heat. Cook tortilla on each side for 2 minutes flipping once or twice in between.Pro tip – Each tortilla usually takes 3 to 4 minutes, so adjust the heat accordingly. Keep warm – Place the cooked tortillas wrapped in a clean kitchen towel so they stay soft.
Cooking the perfect tortilla or chapati
One of the most common problems with laden bread, tortillas, chapati, pita, naan, etc. is that we flip the bread too fast not letting the dough cook. What happens then is that the dough dries out and you get tough, hard flatbreads when they cool. You want to retain the steam that builds inside the bread to keep these soft. Each tortilla takes about 3 to 4 minutes.
Make sure the pan is hot. Place the tortilla on the pan. Once you see little bubbles like this – it usually should take no more than 30 seconds. The first flip – Turn it over – give it about 2 minutes to cook on the other side. You will see the tortilla is getting a little puffy. Second flip – Turn it back on the first side – This will take another minute or so.Pro tip – Help the dough puff by gently pressing the sides that are not touching the pan. This will help cook those spots that are raised up. Third Flip – This is it. As long as you see no raw dough, a few specks of black freckles.
Storage
Indian chapati will stay well for three days if wrapped well. You can save them for a week in the fridge or a month in the freezer.
Tips for success
A soft dough will make a soft chapati. And a stiff dough will make a stiff, chewy chapati. If your chapati edges are hard or have cracks on the edges – you have made a stiff dough.
Resting the dough – Leave the kneaded dough in a warm place for about 15 minutes. And don’t rush this part. Resting the dough will make it easier to work with it. Don’t be a hero – Most Indian women are used to rolling and cooking Indian chapati simultaneously. We roll one chapati while keeping an eye on the one that is on the griddle pan. However, feel free to just roll them out first and then move on to cooking them. Otherwise, you might end up burning a few trying to multi-task.And if you choose to roll them first, spread a clean kitchen cloth on the table and lay them spread out (not one over the other) or they will stick. Then, cover with another clean kitchen cloth to prevent drying out. Keeping them soft – You need to keep the chapatis soft by wrapping them in a clean kitchen cloth. I also use this (image above) insulated wooden storage. But clean kitchen cloth does the trick too. As soon as the Chapati is out of the skillet, wrap in a clean kitchen cloth. The retaining steam in the chapati is what creates moisture and keeps the chapati soft. Keeping it healthy – Adding the oil – Lightly brush some oil with a pastry brush rather than using a spoon. This will give you a light but better coverage unlike a puddle with a spoon.
Creative variations
Veggie tortilla – replace some of the hot water in the recipe with tomato puree or spinach puree to make tomato tortilla or spinach wraps. Gluten-free tortilla – replace the flour in the recipe with gluten-free tortilla or almond flour. Garlic tortilla – add a sprinkle of garlic powder to the flour or brush some melted butter and roasted garlic mixture to the cooked tortillas. Spicy tortilla – Add some chili powder or chopped fresh chilies with a squeeze of lime to the flour.
Creative ways to serve whole wheat tortillas
Taco Cones: Shape the tortillas into cone shapes and bake until crispy. Fill with your favorite taco ingredients for a fun twist. Tortilla Chips: Cut the tortillas into triangles, brush with olive oil, sprinkle with salt, and bake until crispy. Serve with salsa, guacamole, or dip. Tortilla Bowls: Press the tortillas into muffin tins and bake until crispy to create edible bowls. Fill with salad, beans, rice, or your favorite toppings. Tortilla Wraps: Use the tortillas as wraps for sandwiches, wraps, or burritos. Fill with veggies, meats, cheeses, and sauces for a delicious meal. Tortilla Pizza: Use the tortillas as a base for mini pizzas. Top with sauce, cheese, and your favorite toppings, then bake until crispy and melted. Tortilla Strips: Cut the tortillas into thin strips, fry until crispy, and use as a topping for soups, salads, or tacos for added crunch. Tortilla Quesadillas: Use two tortillas with cheese and your favorite fillings sandwiched between them. Cook until the cheese is melted and the tortillas are crispy. Tortilla Cups: Press the tortillas into muffin tins and bake until crispy to create small cups. Fill with dips, salsa, or mini salads for a party appetizer. Tortilla Spirals: Spread cream cheese, salsa, and shredded cheese on a tortilla, roll it up, and slice into bite-sized pieces for a tasty snack or appetizer. Tortilla Desserts: Sprinkle tortillas with cinnamon sugar, bake until crispy, and serve with ice cream or fruit salsa for a sweet treat.
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