Tortilla
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About Tortilla
Tortilla, a staple unleavened flatbread first named by the Spaniards in 16th-century Mexico, gets its name from the Spanish word "torta," meaning round cake. Essential in South American cuisine, tortillas are incredibly versatile, often enjoyed as sandwiches or filled with guacamole, grated cheese, tomato salsa, chopped onions, and more.
This was my first attempt at making tortillas at home, and the results were wonderfully satisfying. Not only are they simple to prepare with basic pantry ingredients like all-purpose flour and olive oil, but they store beautifully—just keep leftovers in a zip bag or airtight container in the refrigerator and reheat as needed. Tortillas are a convenient and delicious option for anyone with a busy lifestyle!
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Recipe Time & More
Ingredients
- 2 cup All Purpose Flour (Maida, or maida maida)
- 2 tsp Baking Powder
- 1.5 tsp Salt (or as per taste)
- 5 tbsp Olive Oil
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Instructions
- Sieve all purpose flour/maida, baking powder, salt together in a wide mouth bowl.
- Pour in water little by little and knead the flour to a soft batter. Leave it for 15 mins.
- Pour in the oil and again start kneading for about 5 mins and let it rest for an hour.
- Roll it in a wet towel.
- Divide the dough to small portions of balls and again rest it for half an hour. Cover with a wet cloth.
- Now flatten the dough by dusting with all purpose flour/maida and start rolling to a flat bread.
- Heat griddle and gently place the rolled bread, drizzle few drops of olive oil along the sides of the bread.
- Wait for 5 mins, swap the side once you spot golden brown color on the bread.
- Wait for 5 mins, till you spot out golden brown color on the bread.
- Wrap it in a cotton towel, to bring it to room temperature.
- Serve with any spread.
Recipe Notes
Note: Store it in an air-tight container or zip bag in refrigerator, and re-heat when you’re in need of it.
Additional Tips
- For extra-soft tortillas, let the dough rest for at least 30 minutes before rolling; this allows the gluten to relax, making it easier to achieve a thinner, more pliable texture.
- If you prefer a slightly nutty flavor, substitute up to half of the all-purpose flour with whole wheat flour—just add an extra tablespoon or two of water if the dough feels dry.
- To keep tortillas warm and pliable while you cook the rest, stack them under a clean kitchen towel or wrap them in foil; this traps steam and prevents them from drying out.
- For a savory twist, mix minced fresh herbs (such as rosemary or chives) or a pinch of smoked paprika into the dough before kneading for flavored tortillas that pair especially well with grilled fillings.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 298kcal | Carbohydrates: 37g | Protein: 5g | Fat: 14g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 8.4g | Sodium: 684mg | Fiber: 1g
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Madraasi Deepa
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Absolutely delicious! Thanks for sharing.
This looks so good! Can’t wait to cook it.
Absolutely mouthwatering! Thanks for sharing.
This looks so inviting! Thank you.