Homemade wholemeal tortillas
These wholemeal tortillas are a great thing to make with children and can be used in so many ways – not just as tacos or tortilla chips. We often make them then use them as a healthy pizza base and we love them for breakfast with scrambled egg, avocado and bacon. They are ideal to make when you’ve run out of bread but can’t face a trip to the shops.
I often double this recipe and make extra then freeze the cooked tortillas for later.
Wholemeal tortilla ingredients (makes 8 small tortillas – enough for 3-4 people)
200g plain wholemeal or spelt flour
half a teaspoon sea salt
Optional – add a tablespoon of sesame seeds, cumin seeds, onion seeds or chia seeds along with the flour.
To make tortillas:
- Mix the flour, sea salt and water together in a bowl until it forms a silky but stiff dough. I use a spatula to start stirring then switch to my hands when the water is almost incorporated. If you have a food mixer with a dough hook you could use that instead.
- Divide the dough into 8 small pieces then flour a rolling pin and roll each ball as thinly as possible into a circle. They should end up being about 2mm thick and about 8-10cm across.
- Heat a non stick pan on a high heat and cook the tortillas (I usually fit 2-3 at a time in my pan) for two minutes on each side – turn them when you see bubbles forming and continue to cook them until they are soft and cooked through. Don’t worry that they are quite stiff at this stage. We’ll tackle that next. The thinner they are and the hotter your pan the faster they will cook.
- Keep the tortillas stacked and tightly wrapped with a clean tea towel until all the tortillas are cooked. This stage is essential as the steam created helps make them more pliable. If you want to cook them ahead of time you can reheat them in a warm oven, wrapped in a towel so they they stay soft.
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