I founds this recipe quite a while ago and have always wanted to try it. On Saturday I was craving burritos but on a strict no-spend-on-groceries simple savings challenge with myself so it seemed like the perfect time to give them a go. They weren’t difficult to make and taste even better than the store-bought version. Making them yourself also means you skip all the numbers and strange ingredients in the store-bought version.
In a large bowl, mix all the dry ingredients.
Add the oil then gradually add the water, stirring, to form a soft dough.
Turn the dough out onto a floured surface and knead for about 5 minutes then leave to rest.
If you have a mixer with a dough hook you can use that or throw it all in the thermomix and knead for 2 minutes.
The recipe didn’t say how long for but I left mine about 30 minutes and they were perfect.
I did forget to rest them once when I was in a hurry and it made no difference. Now I don’t bother with resting.
Cut the dough into 10-12 equal pieces and roll each ball out to approximately 20cm in diameter. I have to give Will credit for the tortilla rolling.
Cook each tortilla in a hot, lightly oiled pan for 30-60 seconds each side or until bubbles form like this.
Flip and cook on the other side for 30-60 seconds. Wrap cooked tortillas in a wet tea-towel to keep them soft. When you’re ready to use them, heat in alfoil in the oven or pop in the microwave for about 30 seconds.
Once you get the hang of it, you can use two pans at once to really speed up the process.
Quick Spanish lesson – ‘tortilla’ is pronounced tor-ti-ya not like the way we pronounce words with ‘ll’. ‘Ll’ is actually a letter in Spanish and pronounced ‘ya.’ Enjoy!
ps have you downloaded my free slow cooker eBook yet? It has some pretty delicious recipes including my favourite shredded beef that is perfect for homemade tortillas. Click below to download.
- 2 ½ cups (AP) flour
- 1 tsp baking powder
- 1 tsp salt
- 3 tbsp oil
- approx ¾ cup warm water
- Combine dry ingredients, add oil and gradually add enough warm water to form a soft dough.
- Knead the dough on a floured surface for about 5 mins then allow the dough to rest, covered with a damp cloth (for at least 30 minutes). You can totally skip this part if you're in a hurry. I forgot to rest them once and it made no difference so now I don't bother.
- Divide the dough into 10-12 pieces (I made 12) and roll each to about 20cm across. Roll them as thinly as you possibly can.
- Cook quickly in a very hot lightly oiled frying pan for 30-60 seconds until they bubble and start to brown.
- Turn over and repeat.
- When cooked, wrap in a damp tea-towel to keep soft.
- Microwave to warm again.