Flour Tortilla- soft and chewy flatbread that you can use to wrap up anything that tickles your fancy. This flatbread is so quick to make and requires just a handful of ingredients.
If you’ve never made bread at home before, then this flour tortilla is a good place to start. It is not only soft and chewy, but it is also easy to make and well worth the effort. You’re going to love serving it with your favorite fillings.
What is Tortilla?
It is a type of thin flatbread, typically made from corn or wheat. If you’ve never had it before, tortilla is a slightly leavened type of flatbread that bears some similarities to Chapati. However, flour tortilla uses rising agent in the dough, which makes it fluffier than chapati.
The Origin of Tortilla
In Spanish, “tortilla” means “small torta”, or “small cake”. It was first made by the indigenous peoples of Mesoamerica before European contact.
What Goes in Flour Tortilla?
- All-purpose flour
- Baking powder
- Salt
- Oil
- Water
A full list of all the measurements is in the recipe box below.
How to Make Soft and Chewy Flour Tortilla
FIRST: In a large bowl, sift or whisk together flour, baking powder and salt. Add oil and mix in with a fork until flour is crumbly. Mix in water until the dough pulls together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Alternatively, knead the dough in a stand mixer till the dough pulls away from the side of the bowl
SECOND: Divide dough into 12 to 16 equal parts. Form each part into a round ball. Roll out each round as thinly as possible; dust with flour if necessary to keep from sticking.
THIRD: Heat a griddle over medium-heat. When the pan is hot, transfer very thin tortilla dough to the pan. Wait about 20 seconds, then flip the tortilla over. You will know it is done when light brown spots appear on the side that is cooking.
FOURTH: Brush both sides with melted butter or oil and cook for another 10 seconds on each side. Each Tortilla needs about 1 to 1 1/2 minutes to cook fully.
FOURTH: Wrap the tortilla in a clean kitchen towel when it comes off the griddle, to keep it pliable. Repeat with the remaining dough balls.
Why use oil in the Tortilla dough?
Oil helps the dough to stay soft and pliable – so you get a nice chewy finish. You can leave it out, but your tortilla won’t have a soft and chewy texture and any leftover will dry up faster.
Can I make Tortilla dough ahead?
Make the dough as described above then transfer to an air-tight container and refrigerate for up to a day. Allow the dough to come up to room temperature before rolling and making tortilla.
Alternatively, make the dough as described above, then transfer to a freezer-suitable air-tight container and freeze for up to 3 months.
How To Serve Flour Tortilla
I always like to make these homemade flatbread and we serve it with some of our favourite filling like this delicious Chicken Fajita, topped with Guacamole or Tzatziki sauce.
Also, use it to sop up this creamy African Bean Stew.
How to Store, Freeze, and Thaw Dough
To Refrigerate, transfer your leftover tortilla in an air-tight container and keep in the fridge for up to 4 days.
Alternatively, transfer to an air-tight freezer-suitable container and freeze tortilla for up to 3 months.
To thaw, remove from the freezer and leave overnight in the fridge or for a few hours on the kitchen countertop.
Reheating Leftovers
Reheat both sides for 30 second in a hot skillet once defrosted and Enjoy.
Alternatively, warm them for a few seconds in the microwave.
More Tips
Make sure you use the right water to flour ratio. Too little water will lead to tough and dry tortilla and too much water will lead to dough that is too wet to handle and work with.
Always make sure that the dough is kneaded till soft and supple. Kneading the dough to perfection is essential. If the dough is not kneaded long enough, the gluten will not be activated and the texture of the tortilla will be compromised.
Alternatively, cover and rest the dough for about 15 minutes if you are having difficulty. This step helps to relax the gluten which automatically lightens the kneading process.
Roll the dough thin enough to have a nice thin tortilla. If the dough is too thick they might not cook properly and furthermore, they will be difficult to wrap once filled. Dough that is too thin might end up dry and won’t hold the filling well.
If You Like This Flatbread, Check Out These Bread Recipes Too.
Tortilla Recipe
Ingredients
- 4 cups all-purpose flour (500g)
- 1 tsp salt
- 1 tbsp baking powder
- 4 tbsp oil
- 1 1/3 cup warm water (300 ml)
Instructions
- In a large bowl, sift or whisk together flour, baking powder, and salt. Add oil and mix in with a fork until flour is crumbly. Mix in water until the dough pulls together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Alternatively, knead the dough in a stand mixer till the dough pulls away from the side of the bowl
- Divide dough into six equal parts. Form each part into a round. Roll out each round as thinly as possible; dust with flour if necessary to keep from sticking.
- Heat a griddle over medium heat. When the pan is hot, transfer very thin tortilla dough to the pan. Wait about 20 seconds, then flip the tortilla over. You will know it is done when light brown spots appear on the side that is cooking.
- Brush both sides with melted butter or oil and cook for another 10 seconds on each side. Each Tortilla needs about 1 to 1 1/2 minutes to cook fully.
- Wrap the tortilla in a clean cloth when it comes off the griddle, to keep it pliable. Repeat with the remaining dough balls.
Notes
- Make sure you use the right amount of water. Too little water will lead to tough and dry tortilla and too much water will lead to dough that is too wet to work with.
- Always make sure that the dough is kneaded till soft and supple. Kneading the dough to perfection is essential. If the dough is not kneaded long enough, the gluten will not be activated and the texture of the tortilla will be compromised.
- Alternatively, cover and rest the dough for about 15 minutes if you are having difficulty. This step helps to relax the gluten which automatically lightens the kneading process.
- Roll the dough thin enough to have a nice thin tortilla. If the dough is too thick they might not cook properly and furthermore, they will be difficult to wrap once filled. Dough that is too thin might end up dry and won’t hold the filling well.
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Very delicious. I love this one
Very appetising.