Basic Flour tortillas, also known as flatbread

  Flour tortillas, also known as flatbread, can be made with only flour and water. (Yes, we know additional ingredients will improve them, but that is not the point (yet.))

 

How to make:

1 part flour + a quarter part water.

Example: 2 cups of white flour (Plus a bit of flour for rolling out.)

 ¾ cup of very warm water at 98.5 or 37 degrees C. (In this exercise, since you don’t have a thermometer, try for a very warm bath water temperature.) 

Mix into a ball, add flour if too wet and add water if too dry. (A little at a time.) Leave for at least 15–20 minutes to rest.

Roll as thinly as it’ll go. Heat up your pan on high/medium heat and throw your rolled-out dough on it. 

Do not add oil to the pan, or it will fry the tortillas. (That is a different recipe.)

 Cook on both sides. (More below.)

Flour—all-purpose wheat flour is the best, but whole wheat and white spelt flour works for this recipe.

(Note: The Whole wheat and spelt flours will not puff up as well as the All-Propose flour, and you may overcook it. Additionally, the chew/texture/taste is not the same.)

In a large mixing bowl, add the flour. (Note: Grandma did not even bother with a bowl)

Gradually add the warm water while you knead the dough. You can use your fingers, fork, or dough hook in a stand mixer.

Add water until it forms a dough ball that will be elastic and not sticky.

 Add extra water, 1 tablespoon at a time, until you reach a bread dough that doesn’t stick to your hands. Or add more flour if too sticky. It must form a dough ball. (Practice makes perfect)

Divide the dough ball Into small balls a little bigger than golf balls. Sprinkle some extra flour around each ball if too sticky. 

(Should get about 4) (55-gram dough ball using a kitchen scale (should you have a scale handy)) After you make a few, you will get a size that works with your equipment and style.

 

If you do not have a tortilla press, Use a well-floured surface and place your dough ball on top.

 Roll it out using a rolling pin until the dough is thin and evenly spread. Roll one direction, north to south, then east to west. (example)

 A bottle will work if you don’t have a rolling pin handy.

You can sprinkle extra flour (as needed) to make the rolling process easier.

 

 Should you have a tortilla press, It is easier to add a folded piece of parchment paper to the tortilla press before pressing the dough or cut a sandwich bag for a folded sheet of plastic.

 Take the dough ball and place it in the center of the press. Press down firmly until the dough is thin and evenly spread out; turn the parchment/plastic 180 degrees (Half a circle) and lightly press again.

 (The quality of the press and hand/arm strength will determine if you need to rotate the dough. Odds are you can skip this.)

Roll the tortillas fairly thin. You want them about 6 inches in diameter (15 cm) and to look a bit translucent if you hold them up to the light. 

Thick tortillas will not be tender.

 

 

Pro tip: Keep a warm, slightly damp towel over the remaining dough to avoid letting it dry out. And keep a towel over the cooked tortillas.

 

 

Use a griddle, 10–12-inch pan, pancake, or crepe pan, and do not oil the pan, or it will fry the tortilla. The pan must be very hot.

 

Place the tortilla on the hot pan, cook it for 20-90 seconds on one side, then flip over, cook for 20-90 more seconds, and flip again.

 Press with your spatula (or a big spoon) in the middle of the tortillas; it will help them puff.

Cook until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. If browning too fast, reduce the heat.

 If it’s taking longer than a minute to see a few pale golden-brown spots on the underside of the tortillas, increase the heat. 

Flip to the other side and cook for 20-90 seconds. The tortillas should be soft but have some small brown spots on the surface.

Repeat for the next tortillas until they are all cooked.

 Allow your tortillas to steam each other. Stack them directly after cooking and keep them covered with a towel. 

This helps them steam each other and remain soft.

 

 

Storage: Store in an airtight container or zippered bag at room temperature for 24 hours or refrigerate for up to 1 week. (Mold is bad, throw them away)

To freeze, separate tortillas with waxed paper, parchment paper, or cut-up plastic bags and place them in a plastic container or zippered bag before placing them in the freezer. 

(The paper/plastic separates the tortillas, so you don’t wind up with a frozen tortilla rock.)

 

 

When ready to use, place a barely damp paper towel in the bottom of a microwave-safe container. Microwave uncovered for 12-40 seconds (start with 12) or until warm, then keep covered with a lid or towel to hold heat while serving. 

(You may need to shuffle them a bit to provide even heating.)

 If your microwave is dead, you can use your pan on low/medium heat to warm them one at a time. (Don’t forget to cover until served.)

 

Salt: In this exercise, we are working under the assumption we only have flour, water, and a few kitchen tools, and there’s no need for salt in this recipe.

 (Or any other ingredient; in the advanced section, we will look at additional ingredients, but yes, a pinch of salt is helpful, about 1/16 tsp or 0.30 ml)

 

 

 Additionally, I know there are other ways to do this, but this works, and there are a thousand ways to get to the same endpoint.

As a side note, there are two other breads to mention using flour and water.  Roti bread is among the numerous Indian staple dishes that must be mentioned. But in the end, it is a tortilla.

Additionally, A recipe for matzah is an unsettled bread. This meal is Jewish in origin and essential for the Passover holiday. It is a bread made of simply flour and water.

Picture a tortilla that is baked instead of fried. Just use a fork or toothpick to put a lot of holes in it so it will not rise.

Bake 1-15 min, it reminds you of a cracker.

 

Serve with olive oil and a bit of kosher salt, lemon juice, jelly/jam, peanut butter, and other healthy ingredients. It takes only a few minutes and is not as labor-intensive as frying.

According to the internet, for nutrition information.

 

 2 cups of all-purpose flour have 910 Calories

Sodium 5mg, Total Carbohydrate 190.78g

Dietary Fiber 6.8g, Sugars 0.68g

Protein 25.82g, Calcium 38mg

Iron 11.6mg, Potassium 268mg

That said, Please review the Nutrition Disclaimer; there are too many variables to give an accurate list of the nutritional value of anything.

 I suggest you read the package to better understand what is in your food. Again, see the Nutrition Disclaimer. 

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