You need to try this. Trust me, you’ll be looking forward to brunch every weekend, where you will attempt this recipe in every thinkable flour combination you can possibly concoct from your pantry, and decide on which gives you the best flavour and texture your family approves of. (Mine is spelt flour, which makes these tortillas taste like my favourite Indian roti, chappati.) Sure, it takes a little more time than just ripping into the pack you get at the supermarket, but with only 5 fresh ingredients as compared to 10 – 15 ingredients you can barely pronounce, I say ditch the processed and go through this process. Your family will thank you. And it’s always a bonus when you see your 2-year-old’s eyes light up and say, “Toe-yee-yah!”.
Easy Soft Flour Tortilla
(adapted from here)
2 cups flour (all-purpose flour / spelt flour / combination of wholewheat and ap flour)
1/2 teaspoon salt
1/4 cup extra-virgin olive oil
1 teaspoon baking powder
1/2 – 3/4 cup warm water
Sift the flour, salt and baking powder in a large mixing bowl.
Stir in oil and 1/2 cup warm water.
Knead with your hands until a ball of sticky dough forms.
(You may need to add an extra 1/4 cup if it’s too sticky, or you’re using spelt or wholewheat.)
Wrap in plastic and let rest for about 15 – 30 minutes.
Divide the dough into 8 balls, and on a floured surface, roll each ball into a round tortilla about 1/4″ thick.
Heat a dry skillet over medium high heat. Cook the tortillas 30 secs on each side until it puffs up and a few brown spots appear. Do not overcook.
Keep the tortillas wrapped in a damp tea towel as you finish cooking everything. Serve warm.