Home Ethnic Tortillas


Dough resting

Tired of reading about home made is always better? Ummm… maybe don’t read any further. These don’t take long and are super tasty. Any leftovers can be stored in an air-tight container and heated gently before use. Use them for beef or chicken enchiladas, fish tacos, cut up and bake for crispy dipping thingies, use as a very thin pizza base, a sandwich wrap… they’re versatile!

The dough comes together quickly, but needs to rest for at least 15 minutes (up to 2 hours). The actual cooking time is about 30 minutes, so you could do everything in about an hour.

4 cups plain flour
1½ ts salt
1 ts baking powder
1½ cups hot water (tap hot)
65ml vegetable oil

Benchtop mixer

1 – Place flour, salt and baking powder in the mixer’s bowl. Mix.

2 – While the mixer is on medium speed, add the oil and water.

3 – Once combined into a sticky ball, lower the speed and wait until the ball is smooth – about 1 minute.

4 – Remove the dough and cut into 20 equal portions (16 if you want larger tortillas). Roll each into a little ball and flatten. Dust both sides with flour and leave to rest under a tea-towel (off the bench if you have inquisitive cats like we do). Rest for at least 15 minutes.

5 – Roll each tortilla into a circle about 15cm in diameter (6″), 20cm if making larger ones. They should be a little translucent when held up to the light. If stacking, use Glad Bake to stop them from congealing back into one lump of dough.

6 – Heat a big non-stick pan over a medium-high heat. Cook two tortillas at a time. 1-1½ minutes on the first side, 1 minute on the second side. They should puff up a little and have some golden brown spots. I usually have two large pans going at once.

7 – As they cook, store in a tortilla stacker or wrapped in towels so that they get all soft and cosy together.