Homemade Tortillas
Homemade Tortillas
Ingredients
- 375 g all-purpose flour
- 125 g wholemeal flour
- 90 g butter, melted
- 10 g salt
- 5 g baking powder
- 270 g hot water
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, wholemeal flour, salt, baking powder, and melted butter. If melting butter, a helpful tip is to place the butter in a heat-proof bowl over a cup of hot tea to melt it gently.
⏱️ 3 min
- 2
Mix the ingredients until everything is evenly incorporated. This can be done using a stand mixer with a paddle attachment or by hand.
⏱️ 2 min
- 3
Gradually add the hot water to the flour mixture while continuing to mix.
⏱️ 1 min
- 4
Knead the dough for 8 minutes. This can be done using a stand mixer with a dough hook or by hand on a lightly floured surface until the dough is smooth and elastic.
⏱️ 8 min
- 5
Shape the kneaded dough into a smooth ball.
⏱️ 1 min
- 6
Cover the dough ball with a damp towel and let it rest at room temperature for 45 minutes. This allows the gluten to relax, making the dough easier to roll.
- 7
After resting, divide the dough into 9 equal smaller balls.
⏱️ 3 min
- 8
Cover the 9 smaller dough balls with the damp towel again and let them rest for an additional 15 minutes.
- 9
Heat a dry pan or griddle over medium-high heat. Take one small dough ball and, on a lightly floured surface, roll it out as round and thin as possible, about 15-20 cm in diameter.
⏱️ 1 min
- 10
Place the rolled-out dough onto the hot pan. Cook for about 30-60 seconds, or until bubbles begin to appear on the surface.
⏱️ 1 min
- 11
Flip the tortilla and continue cooking for another 30-60 seconds, or until lightly golden spots appear and the tortilla is cooked through.
⏱️ 1 min
- 12
As each tortilla is cooked, transfer it to a plate and immediately wrap it in a clean kitchen towel. This will keep them warm, soft, and allow them to steam slightly.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Tortillas
- 375 g all-purpose flour
- 125 g wholemeal flour
- 90 g butter, melted
- 10 g salt
- 5 g baking powder
- 270 g hot water
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, wholemeal flour, salt, baking powder, and melted butter. If melting butter, a helpful tip is to place the butter in a heat-proof bowl over a cup of hot tea to melt it gently.
⏱️ 3 min - 2
Mix the ingredients until everything is evenly incorporated. This can be done using a stand mixer with a paddle attachment or by hand.
⏱️ 2 min - 3
Gradually add the hot water to the flour mixture while continuing to mix.
⏱️ 1 min - 4
Knead the dough for 8 minutes. This can be done using a stand mixer with a dough hook or by hand on a lightly floured surface until the dough is smooth and elastic.
⏱️ 8 min - 5
Shape the kneaded dough into a smooth ball.
⏱️ 1 min - 6
Cover the dough ball with a damp towel and let it rest at room temperature for 45 minutes. This allows the gluten to relax, making the dough easier to roll.
- 7
After resting, divide the dough into 9 equal smaller balls.
⏱️ 3 min - 8
Cover the 9 smaller dough balls with the damp towel again and let them rest for an additional 15 minutes.
- 9
Heat a dry pan or griddle over medium-high heat. Take one small dough ball and, on a lightly floured surface, roll it out as round and thin as possible, about 15-20 cm in diameter.
⏱️ 1 min - 10
Place the rolled-out dough onto the hot pan. Cook for about 30-60 seconds, or until bubbles begin to appear on the surface.
⏱️ 1 min - 11
Flip the tortilla and continue cooking for another 30-60 seconds, or until lightly golden spots appear and the tortilla is cooked through.
⏱️ 1 min - 12
As each tortilla is cooked, transfer it to a plate and immediately wrap it in a clean kitchen towel. This will keep them warm, soft, and allow them to steam slightly.
⏱️ 1 min