Today I wanted to share with you one of the easiest types of bread there is - a tortilla flat bread!
So, what's so great about this recipe? You don't need to be a seasoned bread baker to be able to make this bread, it's brilliant starter bread for beginners.
You also don't need to worry too much about rising, testing or baking this bread. Few minutes of simple kneading will do the job! This recipe doesn't need a yeast (or any other raising agent), which is why you don't need to worry about your kneading technique to much.
This tortilla flat bread recipe is also handy if you run out of strong bread flour, because it uses plain (cake or all-purpose) flour.
It's also the most budget-friendly recipe I know since it consists only of plain flour, water and a pinch of salt! You'll even save on electricity, as you will make these tortilla flat breads on the hob in a frying pan (or a griddle) and not bake them in the oven.
Tortilla Flat Bread Recipe
250g plain white flour (plus extra for dusting)
Make 8 (approx)
- Mix all the ingredients together in a bowl to form a rough dough.
- Turn the dough on to your kitchen worktop and knead for a few minutes, until the dough is smooth and no longer sticky.
- Cover the bowl with a kitchen towel or a plastic bag and leave the dough to rest for about half an hour. This helps to relax the gluten and makes the tortilla dough easier to roll out.
- Divide the bread dough into eight equal parts and shape each piece into a tight ball.
- Lightly flour your work surface and using a rolling pin, roll the rounds out thinly to 2-3mm thickness.
- Place a large frying pan over a medium heat and have ready a large plate and a clean tea towel. When the frying pan is hot, lay a tortilla on it and cook (bake) for half a minute or so, until the underside has few patches, that are dark brown.
- Flip over your tortilla and cook for another 30 seconds, then slide it on to your plate and wrap it in the tea towel to prevent it from drying out and getting hard. Keep adding the tortillas to the tea towel as you cook them. If you are not planning on eating the tortillas straight away, you can always wrap them in foil to stop them from drying out.
- You can also keep your tortilla wraps in the freezer for up 3 months and just take them out whenever you fancy it.
MORE RECIPES FOR EASY BREADS
More tips on baking tortilla wraps
What type of flour do I need for my tortilla wraps?
My recipe calls for plain flour, which is also known as a cake flour or all-purpose flour. This type of flour has slightly lover gluten content than strong bread flour, which means I don't need to leave my bread dough to prove (rise) and I don't need to use yeast or another raising agent.
The plain flour can be substituted with any other low gluten flour, such as plain wholemeal flour, or a mixture of plain flour with spelt flour or rye flour.
You can also use any gluten free flour (gluten free pre-mixed plain flour or buckweed, rice, potato flour), but you need to use xanthan gum (about 1 teaspoon per 500g) to replace the gluten in the flour.
I only have a self-raising flour, can I use that?
Yes and no! This tortilla recipe doesn't use any baking soda or baking powder, which means that if you use self-raising flour, your tortilla wraps are going to bubble up. This is not a complete disaster, they will be still perfectly edible, but the ratio of the raising agent to the flour might be too much for this type of flat bread.
But what you can do is to mix one part of self-raising flour with plain flour to get a better (lower raise) finished tortilla wraps.
Why is my tortilla dough tough?
This is caused (like with any other bread recipe) by changing the ratio of flour to water and by adding too much flour. This is mainly because people think that their dough shouldn't stick right at the beginning, so they keep adding more flour as they knead their bread until the bread dough is not sticking, but by which point the bread dough is also too tough.
The best way to avoid this is to resist adding more flour to your work surface as you knead your dough. Simply measure your flour and water and stick to the recipe.
If you can't handle the fact that your hands are sticking to the dough, use a little bit of sunflower (or other suitable) oil on your hands and carry on kneading.
You can also use a plastic scraper to keep your hands clean and help you to knead the tortilla bread dough.
How do you keep tortillas from getting hard?
This is where the clean and slightly damp tea towel comes in handy. As you bake your tortillas place them under the towel so that they don't dry out too quickly. The steam is still baking the tortilla flat breads as is escaping and the kitchen towel will reflect it back to the bread to keep the dough moist. You can use other suitable covers, like a plastic lid, large bowl or similar.
Why do you need to leave the dough to relax?
This is so that the gluten in the flour can relax a little, which will allow you to roll out the tortillas very thinly. If you don't leave the dough for 10-15 minutes to rest, the dough will be too tough and the gluten will fight you back.
How do you roll out tortillas?
The trick is always to start from the middle and let the dough to relax as you roll out the dough making it thinner and thinner. You can even gently stretch it first and then finish the shape with a rolling pin.
Can I make tortilla dough ahead of time?
I think the best way to save your time is to double up the recipe and make one batch, whilst freezing the dough for the second batch. You can freeze the dough for up to six months or keep it in the fridge for 2-3 days.
Don't forget that tortillas freeze very well too. You can make several batches and freeze most of them for later if you wish.
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