Soft and delicious Homemade Flour Tortillas made using just a few simple pantry ingredients. These are easy to make and great for meal prep.
So, I have a confession. Although I love a good wrap, I cannot stand the taste of store-bought tortillas. Maybe, its just me, but I can actually smell and taste the plastic on the store bought ones. Does anyone else feel that way? I’ve tried a bunch of different brands from both Coles and Woolworths and it’s always the same. And for me, personally, it spoils the whole wrap experience. And that’s one of the main reasons I haven’t shared many recipes for wraps here on the site. But all that’s about to change, now that I can make tortillas at home.
These flour tortillas are everything you’d want in a tortilla and then some. They are soft, so tasty and are made using simple ingredients like flour, salt, oil and water. That’s it. Knead these basic ingredients to a dough, roll out and cook them up. You can make these ahead of time and re-heat when you’re ready to serve. I made these tortillas using all-purpose flour, but you can also make them using whole-wheat flour, if you’d like.
This recipe is a great one for meal prep. You can cook up these tortillas ahead of time. Once they have cooled down, you can pop them in a zip lock back and refrigerate them and then use them through the week. Or you can even use them to make burritos and freeze them for use later. I’ve used these homemade flour tortillas to make quesadillas too. So this is one really versatile recipe that’s great to have on hand.
If this is your first time attempting to make tortillas from scratch, go check out my YouTube video, which takes you through the entire process and I share all my little tips and tricks as well.
This time around, I will be using these tortillas to make some amazing Tandoori Spiced Cauliflower Wraps. Stay tuned for that recipe, coming up next.
So, if you are looking to add a little variety to your routine Indian meals, try this out. A lot of folks make the pooris using fresh methi / fenugreek. I didn’t have access to any, so I replaced it with some Kasuri Methi / dried fenugreek leaves. These are readily available in any Indian grocery store and keep well for months. I served this up with some Aloo bhaji, or mildly spiced Indian curried potatoes. You can find the recipe for that here. If you’d like to try the basic poori recipe, the plain one, you can find it here. If you’re a noob at cooking Indian food the potato stir fry is a good place to start. It is nothing more than a quick stir fry and if I can make it, anyone can 🙂 So don’t let the thought of cooking Indian food scare you. Give these recipes a try and you’ll be hooked.
1 cup whole wheat flour
1/2 cup all purpose flour
1/2 tsp salt
1 heaped tbsp natural, unflavoured yogurt
1/2 tsp turmeric powder
2 tbsp Kasuri methi (dried fenugreek leaves)
Oil, for deep frying
Mix the whole wheat flour, all purpose flour and salt in a large bowl.
Place the kasuri methi in your palms and rub a little to release their flavour. Sprinkle over the flour.
Tip in the turmeric powder and mix everything together.
Add the yogurt and stir through.
Gradually add a little water and knead to a soft, pliable dough.
Add the water gradually as you don’t want to end up with a sticky dough. If the dough turns out too sticky, sprinkle a little flour over and knead it in and you should be good to go.
Cover with a damp cloth and let it rest for about half an hour.
Heat the oil for deep frying over medium heat.
(To test the oil, drop a tiny pea sized ball of the dough carefully into the oil. It should sizzle and rise to the top fairly quickly. If this happens, your oil is at the right temperature. If it browns straightaway, your oil is too hot. Take it off the heat for a while and then start frying. If it just sinks to the bottom without any sizzle, your oil is not hot enough.)
Make small walnut size portions and roll to form a disc. Do not roll out too thin. (According to my mum, they need to be a little on the thicker side to puff up. I simply follow that and get brilliant results each time.)
Deep fry as you’re rolling them out. Don’t stack the raw discs before frying.
When golden brown, drain on absorbent kitchen paper.
So back to this paratha. This paratha is easier to make than the Gobhi Paratha, because of the filling. This filling has lesser moisture and so is so much easier to roll. I was happy with that. I love the little green peeking through the paratha with the finished product. Try it out and see what you think of it.
Green Peas Parathas
Recipe from: Show Me the Curry
Yields approx. 9-10
For the dough –
2 cups wholewheat flour
1/2 tsp. salt
1 tbsp olive oil / ghee
Mix the flour and the salt well.
Drizzle the olive oil and mix through.
Bind with a little water at a time to form a soft pliable dough. The dough should not be sticky.
If you find the dough sticky, add some more whole wheat flour. If the dough is too dry and difficult to knead, add a little water.
Knead well, roll into a ball, cover with a damp cloth and keep aside while you make the filling.
For the filling – 1 1/2 cup frozen green peas (you could use fresh too), rinsed, thawed and thoroughly drained
2 birdseye chillies, or to taste
1 tbsp garlic minced
1/4 cup fresh coriander leaves and stalks, chopped
Salt, to taste
1 tbsp ghee (clarified butter) (alternatively you could use olive oil)
1/2 tsp cumin seeds
Into the bowl of a food processor, place the green peas, chillies, garlic, coriander and salt.
Pulse a couple of times. You want a coarse blend and NOT a paste or puree. You want some larger pieces and some smaller bits, much like what you see in the pan in the next picture.
Heat a pan over medium heat and add 1 tbsp ghee.
Add the cumin seeds and let them sputter, being careful to not burn them.
Add the green peas mix.
Stir around and let it cook out for about 2 minutes.
Remove from the pan and let it cool completely.
**Additionally you will need some dry whole wheat flour for dusting your work surface and some ghee to brush over the parathas.
To make the parathas –
Place a thick bottomed pan / tawa on a medium flame and let it heat up.
In the meanwhile, divide the dough and the pea mix into portions.
1) and 2) Dust your work surface with some flour. Roll a ball of dough between your palms to form a smooth ball. Flatten and using a rolling pin roll out to a disc about 6 inches in diameter. While rolling you need to make sure it doesn’t stick to the work surface. Don’t flip the dough over while rolling. (Note that these measures are approx. just to give you an idea of the sizes).
3) Place the disc in the palm of your hand. I am right handed, so I place the little disc on my left palm.
4) Spread a few drops of ghee on it.
5) Place a spoonful on the filling mix in the centre. You don’t want to overfill the parathas or rolling can get messy.
6) Pick up opposite sides of the disc and press together to seal.
7) Gather in the rest of the edges. Press the edges against each other (like a little dumpling) to seal. Then flatten it gently and press the edges down. Here you are trying to roll it into a little ball carefully without smashing it.
8)Dust a little more flour on your work surface, if needed. Place the seam side down and gently start rolling the little ball out.
9) Roll out to about 8 inches wide. Again, you need to make sure it doesn’t stick to the work surface. You can dust with more dry flour if needed. You also don’t want to roll it too thin because the filling will just ooze out.
Place this on a well heated tawa / griddle and roast for a while moving it around till light brown spots appear on one side. Turn over and cook on the other side till light brown spots appear on the other side as well.
To finish off, spoon a few drops of clarified butter on the paratha and spread. Flip over and repeat this on the other side letting it roast for a few seconds after you add the clarified butter to the side.
Serve hot with butter and a mug of hot coffee for a yummy Indian breakfast or brunch option.
This time around, I served this up for dinner with some mildly flavoured yogurt (plain raita) and some sweet mango pickle. (The pickle is called Chunda / Chundo and you should be able to find it in any Indian store.)
These parathas go very well with any Indian style veggies too.
You can leave out the clarified butter if you want an even healthier version, but it does wonders for the taste.
If you have any dough or filling left over, simply refrigerate and use the next day.
You can also make a plain paratha by simply rolling out the dough, spread the ghee, wrap and re-roll and roast it without the filling. This can be served with your favorite jam or cheese or scrambled eggs or an omelette or anything else you’d fancy.
You could serve this up with plain yogurt too.
For the plain raita –
Good quality, unflavoured yogurt
Salt, to taste
Sugar, to taste (I use about 1 tbsp to 1 1/2 cups of yogurt, approx)(This will also depend on how tart the yogurt is. I sometimes use lesser than that)
Red chilli powder
Mix the yogurt, salt and sugar and still thoroughly to incorporate the salt and sugar and beat till you are left with a smooth yogurt.
Place in the serving bowl and lightly spinkle some cumin powder and red chilly powder over.
I was happy to find a vegan bake recipe, because I have quite a few readers / followers that would love an eggless bake like this. That coupled with the fact that it is so easy to make, makes this a must try recipe. I was glad I tried this recipe and it is a keeper for sure. The bread is nice and moist, light and chocolatey.
Vegan Chocolate Cranberry Zucchini Bread
Recipe from: Popsugar
1 1/2 cups zucchini, grated
1 cup whole wheat flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon powder
1/4 tsp allspice powder
1 large ripe banana
1/2 cup white sugar
1/2 cup canola oil
1 tsp vanilla extract
1/2 cup dried cranberries
Preheat the oven to 180ºC and lightly grease a lined loaf tin.
In a large bowl, mix the flour, cocoa powder, baking soda, baking powder, salt and spices and set aside.
In another bowl, mash the banana and mix in the sugar, oil and vanilla. Fold in the grated zucchini.
Stir in the dry ingredients while being careful not to over mix.
Fold in the cranberries.
Pour the batter into the prepared loaf tin and bake for 40-50 minutes or until a toothpick inserted comes out clean.
On to my experience baking bread from scratch. In the past, using yeast overwhelmed me. I tried my hand at bread a few times a couple of years ago and each time ended up with blobs of unrisen dough resulting in brick hard bread, no, you could definitely not call that bread. Later on I learned that I wasn’t doing anything wrong. Infact, I was using a brand of yeast that was known to fail; only I didn’t know that. So if any of you reading this are based in India and have tried baking bread using Bluebird yeast, without much success, you know why. Please change your brand of yeast.
This Crusty Italian Bread is something I am so proud of. Once you get the hang of making bread, its actually a lot of fun and very satisfying to see a beautiful loaf emerge from the oven. The flavor and texture was fantastic. My husband isn’t overly fond of bread, but he went back for seconds. He liked this bread so much that he had a slice after dinner with some butter. I was elated. I knew that I had done something right. I can’t wait to make this again.
Crusty Italian Bread
Recipe from: Let’s Feast
2 1/2 cups all purpose flour
1/2 tbsp light brown sugar
1 heaped tsp instant dry yeast
1 tbsp olive oil
1 cup lukewarm water
1 tsp salt
Place the flour in a large mixing bowl.
Mix in the yeast, salt and sugar.
Add the oil and the water and mix it well till the dough comes together.
Turn the dough out onto a lightly floured surface and knead the dough well. Add more flour gradually if the dough is too sticky. Knead the dough for about 7 minutes. The dough should be well knead, soft and not tacky or sticky.
Smooth it out into a ball and place in an oiled bowl and cover with cling film. Keep the bowl in a warm place for about 60 minutes or until double in size.
Remove the cling film and punch the dough back to knock out the air.
Turn the dough out onto a lightly floured surface and flatten the dough with your hands. Roll it to form an oval shape. It should be rolled tightly and press the seam well. Repeat the process again. You should end up with an oval loaf with slightly tapered ends. Place it onto a lightly floured board and cover loosely with a clean tea towel and leave to rise for 30 minutes.
Preheat the oven and your baking tray to 220°C.
When the dough is ready to be baked, remove the tray from the oven, sprinkle some semolina and place the loaf of bread over it, to add some crunch to the base.
Using a sharp knife, make a couple of slits on the top of the loaf about 1-2cm deep.
Spray the loaf with water and place it in the oven for 3 minutes. Repeat this step 2 more times, leaving the dough to bake for about 40 minutes after the last spray.
If you think the bread is browning a little to much or too quickly, place some aluminium foil loosely on top.
When the bread is done, take it out of the oven, turn over and tap the base of the loaf. If it sounds hollow, the bread is done.
Leave the bread on a cooling rack. Once it has cooled, slice and enjoy!!!