Super Easy DIY: 4 Ingredient Homemade Tortillas
Hi there 🙂
As you well know, I set a challenge for myself that basically forces me to learn how to cook and bake. Cooking is not my thing and baking is a serious ‘No-Go’ zone.
In my ultimate frustration with not being able to have what I want, I’ve been scouring the web for easy DIY recipes. Guess what! None of them are easy. For some reason, simple cooking just isn’t a thing anymore. All I can seem to find are recipes with 15 ingredients. 9 of which I would have to search every specialty shop in the Country to find. So why so complicated? Ugh. However, I have managed to find a few tolerable recipes and make them my own way. This is one.
This recipe makes 8 tortillas. (BTW; this tortilla recipe turns into naan bread if you just leave them in the pan a bit longer. So…Ta-da! Instantly 2 recipes 😉 Yyyyaassss) 8 tortillas here get gobbled up immediately, so may I suggest doubling the recipe if you’ve got a hungry group. The recipe I found was in USA measurements and since conversion is a pain, we just used the measuring set we bought on our wedding trip. There is a conversion calculator that’s quite accurate.
Here are your very important 4 ingredients :
- 2 cups flour (wheat powder)
- ½ teaspoon salt
- 3/4 cup water
- 3 tablespoons olive oil
And here’s what you do:
- Basically, put it all in a bowl and mix well until it looks doughy
- Remove dough from bowl and knead on a surface that has been lightly dusted with flour (wheat powder) to prevent sticking
- Knead for about 10 minutes
- Then leave to sit for 10 minutes
- Divide your dough into 8 equal parts
- Roll each part out until it is thin. It should be round, but I’m thinking that’s an acquired skill. I’ve found that kind of slapping it between your palms in a back and forth action will help to smooth it out.
- Lightly coat your pan with oil or cooking spray and then place your rolled dough into the hot pan. Turn after 1 minute and remove after another 1 minute. (*If you want Naan bread, leave the dough in the pan until it bubbles. Flip, and repeat. Pretty simple.)
- Keep tortillas in the oven on low in order to keep them warm before serving.
If you are like me and hate doing all the prep work every time, make an extra batch of dough, knead and let sit, then divide into 8 portions, wrap each dough portion in either a freezer bag or plastic wrap and put straight to the freezer. It works pretty well and it’s ready to roll and cook as soon as it defrosts.
My tortillas aren’t so beautiful, but they did taste great and they managed to hold everything I stuffed them with. So in my book, it’s a win! 🙂
Thanks for reading!