Tortillas Recipe


The River Cottage Bread HandbookPerfect for wrapping around any food you like for a portable lunch, tortillas are quick and easy to make. This Mexican flatbread was so called by the Spanish conquistadors because it reminded them of the classic omelettes from their homeland. If your tortilla reminds you of an omelette, throw it away and start again… it has gone badly wrong.

  • Yield: 8


  • 250 g plain white flour, plus extra for dusting
  • 5 g salt
  • 150 ml water
How to Make It
  1. Mix the ingredients together in a bowl to form a rough dough. Knead for a few minutes, until the dough is smooth and no longer sticky. Cover and leave to rest for about half an hour; this relaxes the gluten and makes the dough easier to roll out.
  2. Divide the dough into eight and shape each piece into a round. Lightly flour the work surface and roll the rounds out thinly – to a 2– 3 mm thickness. Place a large frying pan over a medium heat, and have ready a clean tea towel.
  3. When the pan is hot, lay a tortilla in it and cook for half a minute or so, until the underside is patched with dark brown. Flip over and cook for another 30 seconds, then wrap it in the tea towel while you cook the next one. Keep adding the tortillas to the tea towel as you cook them – this holds the steam in as they cool, and keeps them soft.
  4. If you are not planning on eating the tortillas straight away, wrap them in foil to stop them drying out. When ready to serve, reheat in a low oven at 140°C/Gas Mark 1, still wrapped in foil, until just warm.

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