It’s been a couple of months now since I started making my tortillas. There are dozens of recipes, and some of them have been miserable fails for me. Ranging for horrible taste to dough that was so rubbery that I couldn’t roll it out at all. I am used to making pizza and tartes flambee so I thought this shouldn’t be too hard. Oh, my was I wrong. Either I was unlucky with the recipes I found, or this simply is not one of the things that come easily, at least not to me. So how did I manage to find out how to make tortillas?
After a lot of trial and error, countless recipe testing and adapting measurements I ended up with this. I find these easy enough to roll out even though I still failed to create the perfectly round tortillas on the first attempts. In any case, I found two tricks that you can check below to make sure you have an absolutely round tortilla – in case you care about that.
Bear in mind I am Mediterranean and lack the cultural background to claim these are authentic. How could I possibly know? This is what works for me and causes no waiting time. Most recipes call for a minimum of 15 minutes to up to an hour of resting time for the dough.
So here it is, my version of a tortilla.
- 400g (2½ cups) flour
- 250ml (1 cup) hot water
- 80ml (1/3 cup) coconut oil, or whatever you prefer
- 1 tsp salt
- ½ tsp baking powder
- Mix the baking powder, flour and oil in a bowl until it reaches a crumbly texture. Add the hot water and stir until it starts coming together.
- Tip onto a board or work surface and knead until an elastic and even dough is formed. You can, of course, use a food processor for this, but I think it's absolutely not necessary and causes too much washing up.
- Divide into 8 segments. It's easiest to cut the ball in half and then half it again and continue until you have 8. You can make 16 if you prefer small tortillas. Roll them out very thinly. You can see on the pictures that the wood-pattern of my kitchen counter is shimmering through. Don't expect them to turn out perfectly round at the first attempt. If you do want them to be perfectly round, you can fold the odd ends back into the tortilla and keep rolling it out until it's the desired shape. Or you can simply use a plate as a guide and cut it out.
- Bake at medium-high heat in a cast iron or none-stick pan or skillet. I use my large crepe pan for this and bake them one at a time. I like mine on the paler side, so it takes me about 2 minutes on one side and another 30 seconds to 1 minute once I turned them.