Tortilla
Breads
Ingredients:
- 180 g (1½ cups) all-purpose flour
- 3 g (½ tsp) salt
- 2.3 g (½ tsp) baking powder
- 45 ml (3 tbsp) olive oil
- 120 ml (½ cup) warm water
Equipments:
Features:
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
.svg){kind=small}
.svg){kind=small}
Let the dough rest before rolling it out — this relaxes the gluten so the tortillas roll thin easily without springing back or tearing.
Instructions:
- Mix Dry Ingredients: In a large bowl, whisk together 180 g (1½ cups) all-purpose flour, ½ tsp salt, and ½ tsp baking powder.
- Add the Oil: Stir in 3 tbsp (45 ml) olive oil until the mixture resembles coarse crumbs.
- Add the Water: Gradually pour in 120 ml (½ cup) warm water and mix until a sticky dough forms.
- Knead: Turn out onto a lightly floured surface and knead for 5 minutes until smooth and elastic.
- Rest: Cover with a damp cloth and let rest for 15 minutes.
- Divide and Roll: Divide dough into 8 equal pieces. Roll each into a very thin circle about 20–22 cm (8 inches).
- Cook: Heat a dry skillet over medium-high heat. Cook each tortilla for 1–2 minutes per side until brown spots appear and the tortilla puffs slightly.
- Keep Warm: Stack cooked tortillas and cover with a clean kitchen towel while you cook the rest.
Notes: The 15-minute rest is important — it relaxes the gluten and makes the dough much easier to roll thin without springing back. Roll as thin as possible — this is what gives soft, pliable tortillas rather than thick, bread-like ones.
Storage: Cool completely before stacking. Store in an airtight bag or container at room temperature for 2–3 days, or in the fridge for up to 1 week. Freeze with parchment between each tortilla for up to 3 months.
Tips: Warm cold tortillas in a dry skillet for 20–30 seconds per side or directly over a low gas flame for a light char. If the dough tears when rolling, let it rest a few more minutes before trying again.
A few ingredients do most of the work in this recipe. The all-purpose flour provides structure and body to the finished dish. The salt sharpens and balances every other flavor in the dish. The baking powder provides lift so the texture stays light rather than dense. The olive oil brings fruity depth and helps carry the other flavors.
Tortilla
Ingredients:
- 180 g (1½ cups) all-purpose flour
- 3 g (½ tsp) salt
- 2.3 g (½ tsp) baking powder
- 45 ml (3 tbsp) olive oil
- 120 ml (½ cup) warm water
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The all-purpose flour provides structure and body to the finished dish. The salt sharpens and balances every other flavor in the dish. The baking powder provides lift so the texture stays light rather than dense. The olive oil brings fruity depth and helps carry the other flavors.
Prep:
Let the dough rest before rolling it out — this relaxes the gluten so the tortillas roll thin easily without springing back or tearing.
Instructions:
- Mix Dry Ingredients: In a large bowl, whisk together 180 g (1½ cups) all-purpose flour, ½ tsp salt, and ½ tsp baking powder.
- Add the Oil: Stir in 3 tbsp (45 ml) olive oil until the mixture resembles coarse crumbs.
- Add the Water: Gradually pour in 120 ml (½ cup) warm water and mix until a sticky dough forms.
- Knead: Turn out onto a lightly floured surface and knead for 5 minutes until smooth and elastic.
- Rest: Cover with a damp cloth and let rest for 15 minutes.
- Divide and Roll: Divide dough into 8 equal pieces. Roll each into a very thin circle about 20–22 cm (8 inches).
- Cook: Heat a dry skillet over medium-high heat. Cook each tortilla for 1–2 minutes per side until brown spots appear and the tortilla puffs slightly.
- Keep Warm: Stack cooked tortillas and cover with a clean kitchen towel while you cook the rest.
