How To Make Tortilla

Updated: Mar 14

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If you know me well, you should know how much I love bread, especially flatbreads. And yes, it took me long enough to post a tortilla recipe. To be honest, a friend of mine (who is an expert Mexican cuisine cook) gave me this recipe. He told me that this is the simplest and easiest tortilla recipe.



I 100% agree with him. There are basically 5 ingredients and there is hardly any waiting time for rising and resting. The end result is a light and fluffy tortilla. I also include some tips (all written in the directions down below) that he had taught me as well. And I gotta say, those tricks do pay off.


 

Ingredients:

(Make 8 tortillas)

  • Unbleached All Purpose Flour, 204g

  • Sea Salt, 1/2 TSP

  • Baking Powder, 1/2 TSP

  • Sunflower / Peanut / Canola Oil, 38g

  • Lukewarm Water, 120g

 

Equipment:

  • Cast Iron Skillet

 

Directions:

  1. In a large bowl, add flour, salt and baking powder.

  2. Mix until well combined and create a well in the center.

  3. Add in oil and water.

  4. Fold until well combine and it comes together into a dough.

  5. Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 5 mins.

  6. The dough should be smooth and not sticky.

  7. If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time.

  8. Transfer onto a lightly floured surface and continue kneading for another 5 mins.

  9. Weigh and divide into 8 equal pieces.

  10. Roll each piece into a tight dough ball.

  11. Lightly flatten each ball. Do not keep this step. This is to prevent the dough from springing back during the rolling process.

  12. Cover with a kitchen towel and rest for 15 mins.

  13. After 15 mins, working with 1 dough ball at a time, roll into a disc about 6 to 7" wide.

  14. *Keep the rest of the dough balls covered with a kitchen towel to prevent them from drying out.*

  15. Heat up a skillet over medium heat.

  16. Place the rolled dough onto the skillet.

  17. The dough should puff up.

  18. Once the bottom is lightly browned, flip.

  19. Continue cooking until the bottom is browned.

  20. Transfer onto a plate and cover with another kitchen towel to keep warm.

  21. Repeat the process with the remaining dough balls.

  22. Use the tortillas as tacos, enchiladas or burritos.


Flattening the dough before allowing them to rest...

 

Recipe Video:



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