Take Mexican night to the next level by making your own flour tortillas from scratch. It's easier than you might think.
An easy flatbread recipe
These flour tortillas are an incredibly quick and easy flatbread that can be used for a wide range of dishes. Of course, fajitas, tacos, enchiladas and other Mexican inspired meals would be a fantastic way of using these tortillas but they are an incredibly versatile wrap.
My flour tortillas are made with just 3 ingredients which means they are the perfect carrier for a range of different flavours. (But, Mexican is my favourite...)
What are the differences between flour and corn tortillas?
Flour tortillas are a variation of the corn tortilla, a flatbread made from maize. Corn tortillas are more authentic because wheat flour wasn't grown in the Americas until Europeans arrived.
But, there are lots of good reasons why you might want to make flour tortillas instead of corn tortillas.
- Flour tortillas are a little sturdier than corn tortillas so they can hold wetter fillings.
- Because corn tortillas are more crumbly and delicate they are often smaller than flour tortillas (bigger is better right?)
- Flour tortillas are also a great alternative for anyone with a corn intolerance (like my hubby!)
To be honest - which type of tortilla you want really comes down to preference and you can almost always sub one for the other.
Top tips for making tortillas
Making these tortillas really is incredibly easy, especially if you follow this advice:
- You don't need to go out and buy a tortilla press if you don't already have one. A rolling pin will do just fine.
- If you do use a tortilla press, wrap it in clingfilm or place sheets of baking parchment between the dough and the press to stop it sticking.
- If you find that one side of the dough has stuck to the baking parchment don't worry, put it in the pan anyway (dough side down), the baking parchment will then peel off once it's started to cook through.
- Roll / press your tortillas to order. They don't take long to cook but you will have plenty of time to roll out the next ball of dough while the first one is cooking.
- Keep your tortillas warm, wrapped in foil in the oven while you cook the rest.
- They freeze well so why not make a big batch so you have flour tortillas ready to go whenever you might want or need them!
The recipe
Homemade Flour Tortillas (Wraps)
Equipment
- Tortilla press or rolling pin
- Frying pan
Ingredients
- 250 grams plain flour
- 2 tablespoon olive oil
- ½ teaspoon salt
- 150 ml water warm
Instructions
- Add the flour, oil and salt to a mixing bowl.
- Pour in the water and bring the mixture together into a ball with your hands.
- On a clean work surface, knead for 5 minutes or until the dough ball until it is soft and smooth.
- Leave for at least 15 minutes to rest.
- Cut the dough into 8 pieces.
- To cook, place a frying pan over a medium-high heat. Cook the tortillas in the pan (no oil) for 1-2 mins on each side until they are golden brown.
- Keep them warm in the oven, wrapped in tinfoil, while you cook the whole batch.
Nutrition
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