I do not know how it is with you, but I never taste the finished wheat tortillas, which you can buy in the usual supermarket, never really. Too bad, because I love wraps. Whether filled with patties, with fried mushrooms or chicken, plus crisp fresh salad and I’m happy. But what do you do if you do not like the purchased items? You make it yourself.
I dared to do that a few years ago, but at the time I just did not feel like dough. Since then a lot has happened and after a short trial, a fine wheat tortilla dough was born.
Wheat tortillas – easy & versatile
The dough is super easy to make and the result is impressive. In addition to wheat flour, these tortillas still need salt, olive oil and water. A bit of baking soda makes the dough extra soft and fluffy when baking in the pan. Just 30 minutes rest and you will be rewarded with delicious tortillas.
Not only delicious wraps can be wrapped with it. They also go great with Indian dals or a chili con carne. Ultimately, you should never draw boundaries, but enjoy together what you like. That’s why I like filling my wrap with some Dal ♥♥♥
To keep warm you should wrap the baked tortillas best in aluminum foil, so they remain soft and malleable for several hours. Otherwise, they will soon dry out in the air, but they still taste great, but they are difficult to form into a wrap.
I hope you enjoy this recipe 🙂 As we are having a barbecue tonight, I will prepare some tortillas right now ♥
For those who have wanted the falafel recipe next. Do not be sad, because I decided to do some work on it, but that’s definitely going to happen in the coming week!
All the best
Another little tip on the edge
Although I always write ml as a unit of measure for water, in fact I always weigh water. Now why am I doing this? If I pour 100 ml into my measuring cup, then this is certainly not 100 g on the scale, but it should! Since such a deviation can quickly change the result of a dough, I have started to weigh liquid ingredients, insofar as it makes sense.
- 210 g wheat flour (type 405)
- ½ tsp baking powder
- ½ tsp salt
- 2 tablespoons good olive oil
- 100 ml of water
- Mix flour and baking powder and sift in a bowl. Press a depression in the middle. Add salt, olive oil and the water. Remove the flour from the edge with a fork until a lumpy dough has formed.
- Now knead the dough by hand until a homogeneous supple dough is obtained or knead in the food processor with the dough hook. That takes about 5 minutes. The dough should not be sticky or crumbly. Add a little water or flour.
- Wrap the dough in plastic wrap and let rest for 30 minutes.
- Remove the dough from the foil and divide into 4 to 6 equal parts (the less, the larger the tortillas).
- Dough portions to work round and roll out on a well-floured work surface circular (about 24 – 26 cm with 6 portions). The patties should be as thin as possible (~ 3 mm). Stack finished pancakes.
- Heat a pan on a high level. The right temperature is reached when drops of water “dance” on the surface.
- Put a flatbread in the pan and bake for about 60 seconds as soon as bubbles form on the top of the tortilla.
- Bake briefly on the underside until the side is slightly browned (see pictures) and remove.
- Do the same with the rest of the cakes.
- Pack well-baked tortillas well in aluminum foil, so they remain soft for several hours, possibly in the oven at about 50 ° C store top / bottom heat.