Don’t get me wrong, I’m not one to brag about eating only homemade food. Being a working mom, often store-bought tortillas are the only way to go. In fact, I always have a pack of store-bought tortillas in the house for those times when my Aadi or Rhea bring friends over. And yet, it’s still great to know what you eat and what is in it. That’s how I keep a healthy diet in our family. Back when I traveled, I used to be very confused about the word ‘tortilla.’ Some restaurants serve you an omelet and call it a tortilla. And, the same food in another restaurant is called Frittata. In another place, the tortilla is a flatbread served as a wrap such as burritos. Also, having grown up eating chapati, which looks like a tortilla, this was confusing.
Why is this the best recipe?
Freshness: Homemade tortillas are made with simple, fresh ingredients, ensuring a superior taste and texture compared to store-bought ones. Customization: You can customize homemade tortillas to suit your taste preferences, adding herbs, spices, or alternative flours for a unique twist. Healthier: By making your own tortillas, you can control the ingredients, including using whole wheat or gluten-free flours, reducing sodium, or omitting preservatives. Cost-effective: Homemade tortillas are often more cost-effective than store-bought versions, especially when making large batches. Versatility: Homemade tortillas can be used in a variety of dishes beyond traditional Mexican cuisine, such as wraps, quesadillas, and even as pizza bases. Satisfaction: There’s a sense of accomplishment and satisfaction in making something from scratch, knowing exactly what goes into your food.
Ingredients and substitutes
Flour – Plain, all-purpose flour is all you need to make these tortillas. You can also use whole grain flour or whole wheat flour to make whole wheat tortillas. Oil – Olive oil, canola oil, coconut oil – are great to use in this recipe. I even used avocado oil, which adds tons of flavor. Water – Regular tap water works just fine. I like to use hot water as it softens the gluten in the flour. And, you can also use milk if you want to add more richness to the dough. But, I still prefer plain water. Baking powder – This makes the dough light and fluffy. You can omit baking powder, but then it makes the tortillas chewier.
Step-by-step: Homemade healthy tortillas
Dry ingredients – in the bowl of a food processor combine 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 hot 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 8 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 cloth so they stay soft.
The right way to cook a tortilla
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.
Storing the tortillas
As soon as you take the tortillas off the griddle place it in between the layers of a clean kitchen towel. The steam in the tortillas will help keep them soft and warm. If you leave them out and open, they tend to dry and become tough.
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 raosted garlic mixture to the cooked tortillas. Spicy tortilla – Add some chili powder or chopped fresh chillies with a squeeze of lime to the flour.
Whole wheat tortillas No-Knead flatbread recipe Potato Flatbread Recipe Indian Flatbread – Chapati, Roti, Paratha Easy Soft Flatbread Without Yeast (no-knead) Healthy Tortillas Recipe – Best Homemade Tortillas Easy Pita Bread Recipe See all flatbread or all bread recipes
Frequently asked questions
Did you LIKE this recipe? Save it for later. You can find my recipes on Pinterest. Follow me on Facebook, Twitter, and Instagram.Subscribe, and I’ll send you new recipes right to your inbox. Thank you for sharing - Save for later
