Now, what exactly is a tortilla? If you want me to put it blatantly, its nothing but our regular phulkas or rotis except that there are some small variations to the recipe. For a detailed pictorial on how to make round tortillas please refer this post.. However one small variation exists between a phulka and a tortilla when it comes to cooking. While a phulka is half cooked on a tawa and then cooked for a min of direct flame, a tortilla is made only on a tawa or griddle.That s it. I m sure you will prefer making your tortillas at home once you actually discover what a no brainer it is!
Prep Time: 10 mins
Cook Time: 20 mins
Yields 8 medium size tortillas
Allergy Info: Vegan, Nut and Soy free
Source: Adapted loosely from here
Whole wheat flour 1 c
All purpose flour 1/2 c
Baking powder 1/4 tsp
Olive oil 1 tbsp
Salt to taste
Water to knead ( 3/4 c approx)
Flour for dusting
1. While traditional tortillas are made with all purpose flour entirely, i decided to make it a little healthy by adding whole wheat flour.
2. The amount of water required may vary depending on the quality of flour. So, start with a little and increase or decrease as and when required.
3. Feel free to substitute olive oil with regular oil or butter but in case you use butter, the recipe wont be vegan.
4. I found that when i rested my dough for about 10 to 20 mins, i got softer tortillas. You can choose to do this or leave it out completely.
In a mixing bowl, combine the flours, salt and baking powder using a whisk thoroughly.
Now, make a well in the middle and add the oil.
Gently rub in the oil into the flour mixture until it resembles a crumbly mass. Dont be tempted to add more oil than mentioned.
Now comes the tricky part.
Start with 1/2 c of water and begin kneading the dough.
The dough must come together in one mass and must be smooth to touch.
Depending on this, add more or less water or flour as required.
Knead for about 5 mins until you get a smooth elastic dough that s not very sticky.
Once done, rest the dough for about 10 to 20 mins.
After 20 mins, divide the dough into 8 equal portions and shape each portion into a ball.
Now, slightly flatten a ball, dust with flour and roll into a 6″ circle.
For a detailed pictorial, refer my post on making phulkas or rotis
Repeat with the remaining dough.
Make sure you place all rolled tortillas on a clean and dry surface like a newspaper or a piece of parchment paper.
Once done, heat a tawa or griddle.
Place each tortilla on the griddle, cook for 30 secs on each side or until brown spots appear.
Remove and place on a kitchen towel.
Use as required in all your wraps and rolls.