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.
Homemade Flour TortillasCuisine: MexicanDifficulty: Medium
2 cups all-purpose flour
1 tsp salt
2 tbsp oil
Warm water, to knead to a dough (around 3/4 cup)
- Add the flour, salt and oil into a large mixing bowl. Rub the oil into the flour to mix well and break down any clumps.
- Knead this to a dough using luke-warm water. Add water gradually to knead to a smooth pliable dough. I used about 3/4 cup.
- Roll to a ball, cover with a kitchen towel and leave to rest for about 30 minutes.
- After the dough has rested, divide dough into portions. I got 7 wrap sized portions. Roll these portions into balls, cover with a kitchen towel and let the dough rest for another 15-20 minutes.
- After resting the dough, roll out tortillas on a floured surface to a thin disc about 1/8″ thin.
- Heat a pan on medium high heat. When the pan is hot, place tortilla on pan and let it cook for about a minute or till you see little bubbles appear and the side touching the pan has a few light brown spots.
- Gently press the air pockets to help them expand a bit.
- Flip over and let it cook till you get a few light golden spots on the tortilla. Don’t overcook the tortillas as they tend to get hard.
- You may need to use a little less or a little more water depending on your batch of flour. Add the water gradually.
Homemade Hot Chocolate
Homemade Hot Chocolate
Makes 1 mug
3/4 cup (full fat) milk
1/4 cup heavy cream
1/4 cup dark chocolate, chopped
A few marshmallows, for topping (optional)
Combine the milk and cream in a saucepan and heat it over medium heat till it just about starts simmering. Do not let it come to a boil.
Add the chopped chocolate and whisk till dissolved.
Pour into a mug and top with marshmallows (if using) and sprinkle some grated chocolate on top.
Enjoy your very own Homemade Hot Chocolate!!!
The Perfect Caramel Popcorn
How to make Homemade Pizza from scratch
Fast forward to about 7-8 years ago, I actually learned to make my pizza bases from scratch. After a whole lot of trial and error, I finally found a combination that worked well for me. And I’ve stuck to that ever since. And its safe to say, that since then, I have never bought a store bought pizza base. It is quite easy to make, once you know what your doing. Coupled with this, I’m also going to share my no-cook pizza sauce recipe with you. This recipe is probably older than my pizza dough recipe. As far as the toppings go, we’ve tried a lot of combinations. Once you have the basics in place, you can switch up you toppings to suit your tastes.
I’m going to whip up 2 pizzas today, one is a pepperoni pizza and the other is a mixed vegetable pizza. While, we’re tried a few topping options, these two have got to be strong favorites in my house.
So let’s get on to the recipe, shall we?
For the pizza dough –
2 cups all purpose flour (maida)
1 tsp instant dried yeast
1 tsp sugar
150ml luke warm water (approx.) (use as needed)
2 spoons olive oil
Salt, to taste
In a little bowl, combine the yeast, sugar and a couple of tablespoons of warm water. Set the bowl aside for about 5-10 minutes for the yeast to activate.
After 5-10 minutes, the yeast will turn frothy and is now activated.
In a large mixing bowl, take 2 cups flour and add the salt (I use about 3/4 tsp salt). Using your fingers, mix the salt through the flour.
Make a well in the middle of the mound of flour and add the yeast mix.
Start combining the flour with the yeast and gradually add warm water, as needed to form a soft dough.
The dough will be tacky at first, but will eventually be much more manageable and smooth.
Stretch the dough while kneading and continue this process for about 5 minutes. (See video above, for method). Halfway through the process, add the oil in 2 stages and continue working the dough.
Shape into a ball, and place in a greased bowl. Drizzle a little olive oil on the dough and lightly coat the top of the dough, so that it doesn’t dry out. Cover the bowl with some cling film or a clean, damp towel and leave the bowl in a warm place for the dough to rise. Leave to prove (rise) for about an hour, or till the dough doubles in volume. (It might take a little longer during cooler months.)
For the sauce –
1-1 1/4 cup passata, tomato puree or canned tomatoes (If using canned tomatoes, process them to a puree before using)
2-3 small cloves of garlic, minced
2 tsp olive oil
Salt, to taste
Freshly cracked black pepper, to taste
A little less than 1/2 tsp dried mixed herbs
1/4 tsp dried oregano
1/2 tsp sugar
1/4-1/2 tsp red chilly flakes
Add all the ingredients into a bowl. Stir to mix thoroughly.
The sauce is now ready to use.
To make the pizzas –
Preheat the oven to 250 deg C.
Divide the dough into 2 portions.
Stretch the dough to form the base. (See the video above for method)
Spread the sauce over the base, leaving a little margin from the edges.
Add toppings of your choice and cheese. (I use a combination of mozzarella and colby / cheddar).
Bake for 10-12 minutes or till the dough (pizza base) is cooked through and the cheese has melted.
1) Remember to use warm water, not hot water. Hot water will kill your yeast and your dough will not rise.
Instant Kesar Peda – Saffron Infused Milk Fudge
So it’s almost Diwali. Even though we don’t celebrate it, we enjoy the food that comes with it. After trying out a few sweet and savory recipes for Diwali over the last five years, I’ve come to realize that a lot of recipes are fairly quick and easy to make, compared to most of the traditional Goan sweets. That makes me happy because I know I can whip up so many treats in a jiffy. However, there are a few recipes that are time consuming and tedious when made from scratch, like a good peda. A peda, for those of you who aren’t familiar with the term, is a hand shaped piece of fudge made and enjoyed all over India. Now, I have made fudge before but had never tried making Pedas at home.This recipe is an instant version of the good old peda.