Flour Tortilla

Unable to find tortillas to go with my Chickpea & Butternut Squash Curry Roast, I decided to attempt to make my own. I remember having these beautiful freshly made tortillas over at Jennifer’s place in Paiania once, and I thought, lets attempt this! And wow I know it’s a bit time-consuming than popping over to the local store and buy a packet of ready-made tortillas, but these taste so much better! They are fluffy, warm and full of flavour (and no preservatives!) Traditionally it is made with lard but I used butter and I think it’s a fairly decent substitution.

Ingredients: (makes about 10 tortillas)

210g of flour (one with low gluten content)
1/2 tsp of salt
3/4 tsp of baking powder
150ml of lukewarm water (approximate. I used a bit less, maybe 2 tbsps less)
10g of fat (lard or butter)


1. In a big bowl, mix the salt, salt and baking powder thoroughly.
2. Crumble the butter (or lard) into the flour gently. Rub the flour into the butter with your fingertips.
3. Gradually add water into the flour, mixing until you get a sticky dough.
4. Knead for 2-3 minutes on a floured work surface (or knead it in your mixer if you have a dough attachment)
5. Cover and let rest for 15 minutes.
6. Separate the dough into 10 different balls, and cover and let them rest for about 45 minutes to 1 hour.
7. Roll out the dough into a thin sheet, making sure the dough stays circular. To make it easier, you can roll the dough in between 2 baking sheets.
8. On a hot pan/griddle, cook until the tops start to bubble, and turn over. It took about 20 seconds on each side, no more. If you leave it on for any longer it will become hard and turn into tortilla chips.
9. Continue with each one. To prevent it cooling and drying out, cover with aluminium foil while you are making the other tortillas.
10. Serve immediately!

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