Artisanal Flatbread Collection (Flour Tortillas, Corn Tortillas, Pita, Naan)
Artisanal Flatbread Collection (Flour Tortillas, Corn Tortillas, Pita, Naan)
Ingredients
For the Flour Tortillas (Yields 8-10)
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup vegetable shortening, cold, cut into small pieces
- 1/2 cup warm water, plus 1 to 2 tablespoons, as needed
For the Corn Tortillas (Yields 10-12)
- 2 cups masa harina
- 1 1/2 cups warm water, plus 1 to 2 tablespoons, as needed
- 1/2 teaspoon salt
For the Pita Bread (Yields 6-8)
- 1 teaspoon active dry yeast
- 1 1/4 cups warm water
- 1 teaspoon granulated sugar
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons olive oil, plus more for greasing
For the Naan Flatbread (Yields 6-8)
- 1 teaspoon active dry yeast
- 1/2 cup warm water
- 1 teaspoon granulated sugar
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1/4 cup plain yogurt
- 1/4 cup milk
- 2 tablespoons ghee or melted butter, plus more for brushing
Instructions
- 1
Prepare the Flour Tortilla Dough: In a large bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Cut in 1/4 cup cold vegetable shortening with your fingertips or a pastry blender until the mixture resembles coarse crumbs. Gradually add 1/2 cup warm water, mixing until a shaggy dough forms. Add 1-2 more tablespoons of water if needed, until the dough comes together. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
⏱️ 15 min
- 2
Prepare the Corn Tortilla Dough: In a medium bowl, combine 2 cups masa harina and 1/2 teaspoon salt. Gradually add 1 1/2 cups warm water, mixing with your hands until a soft, pliable dough forms. If the dough is too dry, add 1-2 more tablespoons of water; if too wet, add a little more masa harina. Knead for 2-3 minutes until smooth. Cover with a damp cloth and let rest for 15 minutes.
⏱️ 10 min
- 3
Prepare the Pita Bread Dough: In a small bowl, combine 1 1/4 cups warm water, 1 teaspoon granulated sugar, and 1 teaspoon active dry yeast. Let sit for 5-10 minutes until foamy. In a large bowl, whisk together 3 cups all-purpose flour and 1 teaspoon salt. Make a well in the center and pour in the yeast mixture and 2 tablespoons olive oil. Mix with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Lightly grease a clean bowl with olive oil, place the dough in it, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 4
Prepare the Naan Flatbread Dough: In a small bowl, combine 1/2 cup warm water, 1 teaspoon granulated sugar, and 1 teaspoon active dry yeast. Let sit for 5-10 minutes until foamy. In a large bowl, whisk together 2 1/2 cups all-purpose flour and 1 teaspoon salt. Make a well in the center and add the yeast mixture, 1/4 cup plain yogurt, 1/4 cup milk, and 2 tablespoons ghee or melted butter. Mix with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Lightly grease a clean bowl with oil, place the dough in it, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 5
Cook the Flour Tortillas: Divide the rested flour tortilla dough into 8-10 equal pieces. Roll each piece into a ball. On a lightly floured surface, roll each ball into a thin 7-8 inch circle. Heat a cast iron skillet or griddle over medium-high heat. Cook each tortilla for 30-60 seconds per side, until lightly browned and puffed. Transfer to a plate and cover with a clean kitchen towel to keep warm and soft.
⏱️ 20 min
- 6
Cook the Corn Tortillas: Divide the rested corn tortilla dough into 10-12 equal pieces. Roll each piece into a ball. Place a ball between two pieces of plastic wrap or parchment paper in a tortilla press, and press firmly to form a 5-6 inch circle. Alternatively, roll out with a rolling pin. Heat a cast iron skillet or griddle over medium-high heat. Cook each tortilla for 1-2 minutes per side, until lightly browned and slightly charred, and the edges begin to curl. Transfer to a plate and cover with a clean kitchen towel.
⏱️ 20 min
- 7
Cook the Pita Bread: Gently punch down the risen pita dough and divide into 6-8 equal pieces. Roll each piece into a ball. On a lightly floured surface, roll each ball into a 6-7 inch circle, about 1/4 inch thick. Preheat oven to 450°F (230°C) with a pizza stone or baking sheet inside for at least 30 minutes. Carefully place 1-2 pita circles directly onto the hot stone/sheet. Bake for 3-5 minutes, or until puffed up and lightly golden. Flip and bake for another 1-2 minutes. Transfer to a wire rack and cover with a clean kitchen towel.
⏱️ 20 min•🌡️ 450
- 8
Cook the Naan Flatbread: Gently punch down the risen naan dough and divide into 6-8 equal pieces. Roll each piece into an oval or teardrop shape, about 1/4 inch thick. Heat a cast iron skillet or griddle over high heat until smoking. Alternatively, preheat oven to 500°F (260°C) with a pizza stone. Place one naan onto the hot skillet or stone. Cook for 1-2 minutes until bubbles form on the surface and the bottom is lightly charred. Flip and cook for another 1-2 minutes until puffed and cooked through. Brush immediately with additional melted ghee or butter. Transfer to a plate and cover with a clean kitchen towel.
⏱️ 20 min•🌡️ 500
- 9
Serve all flatbreads warm with your favorite dips, curries, or fillings.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Artisanal Flatbread Collection (Flour Tortillas, Corn Tortillas, Pita, Naan)
Ingredients
For the Flour Tortillas (Yields 8-10)
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup vegetable shortening, cold, cut into small pieces
- 1/2 cup warm water, plus 1 to 2 tablespoons, as needed
For the Corn Tortillas (Yields 10-12)
- 2 cups masa harina
- 1 1/2 cups warm water, plus 1 to 2 tablespoons, as needed
- 1/2 teaspoon salt
For the Pita Bread (Yields 6-8)
- 1 teaspoon active dry yeast
- 1 1/4 cups warm water
- 1 teaspoon granulated sugar
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons olive oil, plus more for greasing
For the Naan Flatbread (Yields 6-8)
- 1 teaspoon active dry yeast
- 1/2 cup warm water
- 1 teaspoon granulated sugar
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1/4 cup plain yogurt
- 1/4 cup milk
- 2 tablespoons ghee or melted butter, plus more for brushing
Instructions
- 1
Prepare the Flour Tortilla Dough: In a large bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Cut in 1/4 cup cold vegetable shortening with your fingertips or a pastry blender until the mixture resembles coarse crumbs. Gradually add 1/2 cup warm water, mixing until a shaggy dough forms. Add 1-2 more tablespoons of water if needed, until the dough comes together. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
⏱️ 15 min - 2
Prepare the Corn Tortilla Dough: In a medium bowl, combine 2 cups masa harina and 1/2 teaspoon salt. Gradually add 1 1/2 cups warm water, mixing with your hands until a soft, pliable dough forms. If the dough is too dry, add 1-2 more tablespoons of water; if too wet, add a little more masa harina. Knead for 2-3 minutes until smooth. Cover with a damp cloth and let rest for 15 minutes.
⏱️ 10 min - 3
Prepare the Pita Bread Dough: In a small bowl, combine 1 1/4 cups warm water, 1 teaspoon granulated sugar, and 1 teaspoon active dry yeast. Let sit for 5-10 minutes until foamy. In a large bowl, whisk together 3 cups all-purpose flour and 1 teaspoon salt. Make a well in the center and pour in the yeast mixture and 2 tablespoons olive oil. Mix with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Lightly grease a clean bowl with olive oil, place the dough in it, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 4
Prepare the Naan Flatbread Dough: In a small bowl, combine 1/2 cup warm water, 1 teaspoon granulated sugar, and 1 teaspoon active dry yeast. Let sit for 5-10 minutes until foamy. In a large bowl, whisk together 2 1/2 cups all-purpose flour and 1 teaspoon salt. Make a well in the center and add the yeast mixture, 1/4 cup plain yogurt, 1/4 cup milk, and 2 tablespoons ghee or melted butter. Mix with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Lightly grease a clean bowl with oil, place the dough in it, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 5
Cook the Flour Tortillas: Divide the rested flour tortilla dough into 8-10 equal pieces. Roll each piece into a ball. On a lightly floured surface, roll each ball into a thin 7-8 inch circle. Heat a cast iron skillet or griddle over medium-high heat. Cook each tortilla for 30-60 seconds per side, until lightly browned and puffed. Transfer to a plate and cover with a clean kitchen towel to keep warm and soft.
⏱️ 20 min - 6
Cook the Corn Tortillas: Divide the rested corn tortilla dough into 10-12 equal pieces. Roll each piece into a ball. Place a ball between two pieces of plastic wrap or parchment paper in a tortilla press, and press firmly to form a 5-6 inch circle. Alternatively, roll out with a rolling pin. Heat a cast iron skillet or griddle over medium-high heat. Cook each tortilla for 1-2 minutes per side, until lightly browned and slightly charred, and the edges begin to curl. Transfer to a plate and cover with a clean kitchen towel.
⏱️ 20 min - 7
Cook the Pita Bread: Gently punch down the risen pita dough and divide into 6-8 equal pieces. Roll each piece into a ball. On a lightly floured surface, roll each ball into a 6-7 inch circle, about 1/4 inch thick. Preheat oven to 450°F (230°C) with a pizza stone or baking sheet inside for at least 30 minutes. Carefully place 1-2 pita circles directly onto the hot stone/sheet. Bake for 3-5 minutes, or until puffed up and lightly golden. Flip and bake for another 1-2 minutes. Transfer to a wire rack and cover with a clean kitchen towel.
⏱️ 20 min•🌡️ 450 - 8
Cook the Naan Flatbread: Gently punch down the risen naan dough and divide into 6-8 equal pieces. Roll each piece into an oval or teardrop shape, about 1/4 inch thick. Heat a cast iron skillet or griddle over high heat until smoking. Alternatively, preheat oven to 500°F (260°C) with a pizza stone. Place one naan onto the hot skillet or stone. Cook for 1-2 minutes until bubbles form on the surface and the bottom is lightly charred. Flip and cook for another 1-2 minutes until puffed and cooked through. Brush immediately with additional melted ghee or butter. Transfer to a plate and cover with a clean kitchen towel.
⏱️ 20 min•🌡️ 500 - 9
Serve all flatbreads warm with your favorite dips, curries, or fillings.
⏱️ 5 min