Once you’ve eaten homemade tortillas, you won’t want the bought ones! We have them quite often, especially when I haven’t had time to make bread, and suddenly it’s lunch time and everyone’s starving! They are quick to make – you can make enough for six people in twenty minutes once you get the hang of rolling out the dough. If your kids are anything like mine, they’ll be practically grabbing them out of the pan as they cook!
Note: You can find Fine sea salt for this recipe in my online store here!
Makes approx. 20 tortillas
1. Mix together in food processor or Thermomix until blended:
– 300g (2 cups) unbleached white spelt flour, plus extra for rolling out (if you use wholemeal they’ll be crumbly – up to a third wholemeal is ok though)
– 1 tsp fine sea salt
– 2 tsp baking powder (optional, but I think they’re nicer with)
2. Add and process until completely mixed:
– 2 Tablespoons olive oil
3. With Thermomix running on speed 6, add water in a slow stream, until dough forms a soft, sticky ball. Let it process for about 5 seconds more.
– approx. 1/2 cup water (may need more or less, depending on type of flour and humidity)
6. While the pan’s heating up, sprinkle some flour onto a silicon baking mat (or the counter-top) and pinch off a ball of dough, about 1 inch or so in diameter. Squish it into the flour, coating both sides, then roll out with rolling pin, flipping it over back and forth to keep it from sticking. (You’ll use quite a bit of flour for rolling them out.) Don’t worry if they’re not pretty circles – rectangles are fine, all tastes the same. Roll it as thin as you can.
7. Dust it off a little if it’s too floury, carefully peel off silicon mat, and place in hot, dry pan. While it starts to cook, begin the next one, reflouring the mat first… but keep an eye on the pan, turning the tortilla over once it starts to bubble. It should have little brown spots on it. It only takes a few seconds per side – if the heat’s too low, they’ll be hard and crunchy, so cook them hot and quick for nice soft ones. (I use a wooden spatula to turn them over, or just grab the edge with my fingers and flip them over.)
8. As the tortillas cook, put them on a dinner plate inside a tea towel, covering after you put each one in. This keeps them soft and warm until you’re ready to eat. (That is, if the kids don’t eat them all as you make them!)
9. Spread with butter/dairy-free cream cheese/mayo/avocado, add fillings, roll up and enjoy!
If there are any left over, store them in a plastic bag in the freezer – they heat up good as new.
Tips for soft tortillas!
– When you make the dough, it should be stretchy and a little bit sticky; if it’s not, add a little more water. (See photo)
– When rolling them out, roll as thin as possible – almost paper thin! (See photo)
– Cook quickly on high heat – as soon as you get a few brown spots on one side, turn it over and cook the other side, as quick as you can. If it’s easier, get someone to help you by cooking them while you roll them, until you get quicker at it.
– Place them in the tea towel to keep warm, then wrap the whole tea towel filled with tortillas in a plastic bag and tie it up tight so air can’t get in. The steam in there will keep them soft.
– If freezing for another day, freeze in an airtight plastic bag, or two (double bagged) – thaw (or rewarm) either wrapped in foil, or you can even put them in the varoma in the foil packet and steam them to warm them. I thaw first then rewarm.
Here’s a quick Youtube clip showing how to cook them… (Sorry about all the background noise – it’s never quiet here! Or completely tidy… lol!)
Filling ideas – mix and match:
beef or chicken fajitas
spicy lentils (use this recipe, add Mexican spices & chilli)
sour cream or dairy free sour cream
roast lamb & toum
thinly sliced red onion
sauteed onion and capsicum (pepper) strips
bbq chicken shredded and mixed with salsa sauce
beef cooked in crockpot, then shredded and mixed with salsa sauce