Flour Tortilla
A tortilla is a type of soft thin flat bread made out of wheat flour. Another type of flat bread on this website is Naan (Recipe here) Originally, this flat bread was made out of corn flour. With the introduction of wheat flour however, the wheat variation became popular. It is a very simple bread to make requiring only 5 ingredients. Like most flat breads, it does not requite yeast. It is very flexible and can be used as a dipping bread or as a wrap for a wide variety of foods like sandwich wraps or shawarma. This recipe does not require any special tools. All you need is a large bowl, a rolling pin and a frying pan or grill.
INGREDIENTS:
Makes 16 seven inch tortillas
(1) 260 Grams All Purpose Flour (2 Cups)
(2) 130 Grams Bread Flour (1 Cup) (See Note 1)
(3) 1 Cup Warm Water (See Note 2)
(4) 1/3 Cup Oil (See Note 3)
(5) 1 Teaspoon Salt
(6) 1 Teaspoon Baking Powder
NOTES:
(1) Bread flour has more gluten and helps the dough stretch properly. In the absence of bread flour, increase the quantity of all purpose flour by 1 cup.
(2) Though this recipe calls for warm water, you need not heat your water. Warm tap water is sufficient.
(3) Any type of oil can be used. It is however advisable that you avoid non neutral oils like olive oil, coconut oil or avocado oil. A light corn, sunflower, groundnut or canola oil will work fine.
PROCEDURE:
(1) Place flours, baking powder and salt in a large bowl and mix to combine dry ingredients.
(2) Make a well in the center of the bowl, pour in the water and oil and mix until a rough dough forms.
(3) Place dough on a lightly floured surface and knead until smooth. This takes about 10 minutes. Do not use too much flour when kneading as this will affect the texture of the bread.
(4) Place the smooth dough in the large bowl and cover with with a tea towel. Allow the dough to rest for 15 minutes. This resting period is to allow the dough relax. You will notice that after the resting period, the dough will be very smooth and easy to work with.
NOTE: The above process can also be done with a stand mixer. Simply put dry ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix at low speed while pouring in the water/oil mixture. Change to dough hook when a dough forms and knead at medium speed until smooth.
(5) After 15 minutes, divide the dough into 16 equal parts. This can be done by “eye balling” it. I however like my breads to be the same size so I use a scale to make the division. Simply weigh the dough on the scale and divide the weight by 16. Then divide the dough by weighing each piece on the scale. My dough weighed 700 grams and was divided into sixteen 43 grams.
(6) Place dough balls into bowl again and allow them to rest for another 15 minutes. This again is to relax the dough.
(7) After 15 minutes, place a frying pan or griddle on fire. Reduce the heat to medium-low when the pan gets hot.
(8) On a lightly floured work surface, roll out ball a of dough to a circle about 7 inches wide. Your circles need not be perfect, so do not stress it. That’s what makes it home made.
(9) Place the first bread on the hot pan and cook for 1 minute. You will notice some bubbles on the surface of the bread. After a minute, turn the bread over and cook the other side for 30 seconds. The top should have some dark spots. As one bread is cooking, roll out the next one. Continue this process until all the breads have been cooked.
NOTE: Do not roll out breads before hand and stack them up. They will stick to each other. If you notice flour residue in the pan after cooking some breads, simply clean the pan before continuing.
(10) This step is very important. As soon as the breads come off the pan, place them in a covered bowl or container. This will create steam and lock in heat which is needed to make the breads soft. Keep stacking up the breads in the covered container until you are done.
TIP: I used a 9 inch cake pan and a pot lid here.
(11) Tortillas should be served warm. If they get cold or harden, simply place them in the microwave for a few seconds to soften them before using. Leftover tortillas can be stored in the freezer for months. You can also make a large batch and keep them in the freezer and use when needed.
Tortillas can be used to wrap a wide variety of things like the breakfast burrito below (eggs wrapped with tortillas)
BONUS RECIPE
For other flatbread recipes, see my Traditional Armenian Lavash Bread
Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.
God bless you, this is a great favour you have done to me. I have tried this with corn flour for many years and never got it right.
You are welcome. I hope you enjoy this one.
@(9)u said to place the flat bread for 1minute and the other side for 30minutes.Do you mean to say 3minutes or 30minute actually considering that the bread might get burnt if it stays that long on fire.thanks
Sorry, 30 seconds.
Whao, that is good, please will anything like oil be poured on d pan source when cooking the bread?
No, no oil.
Nice one Terry but I’m a bit confused. In your step 9, you said to cook on one side for 1minute and on the other side for 30minutes. Did you mean to type 3minutes or its actually 30minutes?
Sorry, I have corrected it. I meant 30 seconds.
Whao, that is good, please will anything
like oil be poured on d pan surface when
cooking the bread?
Reply
No. Dry pan.
Can I also add sugar if I want to the mixture
I have never tried it with sugar.
Mr terry in the absence of baking powder can someone use soda biocarbonate
Hi. No, BS is not a substitute for BP.
Thanks terry will sure try this
You should.
yaaay… no more store bought tortilla wraps… can i replace all purpose flour with wholewheat or make it a 50:50 proportion… Well done
Technically you can, but it wont be as stretchy. Why not go for Chapati instead?
Thanks for d recipe Mr Terry, pls sir i can’t get bread flour over here, can i use all purpose flour
Hi. Like I said in the notes, you can use only APF.
Hi Terry,thanks 4 dis,pls can I also use dis bread as a wrapper 4 samosa?
No. It would be too thick.
Hope this tortilla can be fried when used as a wrap for Samosa?
This is not a good samosa wrap. Too thick.
Thank you Terry.
You are always wonderful
Thanks
Thanks Terry
Thanks
Nice one, thanks for sharing…
You are welcome.
Good job, Terry…
Thanks
U r a grand master. Wish I have d opportunity to meet u. Welldone
Thanks Ruth
Thanks terry for all d encouragement and job weldone
Thanks Hadiza
Thanks for this, can I use it as sawamah bread?
Yes Priscillia.
wot can one rili use in filing dis tortillas, or wot can be used in eating it…??
You can fill it with anything you like. Eggs for breakfast, veggies, salads, meats, the options are limitless.
Mr.Terry,b4 I try it dis wkend,pls d cup,wat’s d measurement?bcos I believe cups has different sizes.so I wuld like 2 know d exact cup measurement
There are standard measuring cups. you can find them where cake goods are sold.
Terry u rock! Thnx so much!! Love yu!!!
Thanks. Love you too.
Well-done terry, I have been hooked on your page. Pls do you have a recipe for sharwama.
You are welcome Oyin. No I do not.
Thank you for this recipe Terry. I appreciate all you do. God bless you.
Thanks Joy.