Bread & rolls
Soft flour tortillas
Thin, flexible skillet flatbreads for filled rolls.
- Total time
- 75 min
- Servings / pieces
- 8
- Topic
- Bread & rolls
Roll flour tortillas thin and cook them only briefly in a pan. A resting period relaxes the dough so it does not constantly shrink back. Oil makes the breads more flexible, while the pan itself stays dry. Dark spots are appropriate; a uniformly hard crust is not the aim. Stack finished tortillas in a clean cloth so their remaining moisture keeps them pliable. Large wraps require a suitably large pan; these quantities make eight smaller breads approximately twenty centimetres across.
Method
Step by step
- 01
Mix
Combine flour, salt and baking powder. Add water and oil and stir into a soft dough.
- 02
Knead briefly
Knead for three to four minutes until no dry patches remain. The dough can be soft but should not flow.
- 03
Rest
Divide into eight balls, cover and rest for 30 minutes. Uncovered surfaces would form a skin.
- 04
Roll
Roll each ball to approximately 20 cm using a little flour. If it springs back, rest another five minutes.
- 05
Cook
Preheat a dry pan over medium-high heat. Cook for about 30–60 seconds per side until bubbles and brown spots appear. Stack immediately in the cloth.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Controlling thickness
Even rolling prevents raw, thick patches beside dried edges. Rotate the dough occasionally and work from the centre outwards. Excess dusting flour remains in the pan and can burn there, so use only what is needed for release.
Filling and storing
Warm the breads briefly before filling if necessary. Avoid overfilling so the sides can fold inward. Pack completely cooled tortillas airtight or freeze separated with paper; this makes it easier to remove only the amount needed. A tortilla that immediately darkens needs less heat. One that stays pale for a long time while drying may be cooking in a pan that is too cool. Carefully remove loose flour between portions if burnt particles collect on the base.
Kitchen questions
One more question?
Why do they turn brittle?
They were usually cooked too long or cooled uncovered.
Can I substitute cornmeal?
Not directly. Corn tortillas require suitable masa flour and a different method.
Should I grease the pan?
Keep it dry for this method; the dough already contains oil. Extra puddles of fat create a fried surface and make the characteristic dry brown spots harder to judge.
