The Best Tortilla Recipe (Original and Gluten Free Version)

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My friends always ask me why I even bother making my tortilla bread at home, when I can just buy it at the grocery store. Well, just because I can buy something at the grocery store, doesn’t mean I should, right? Especially when it comes to things that I consume on a regular basis and really want to know what’s in them.

So, my response to them is, why WOULDN’T I make my tortilla bread at home?

–It’s MUCH healthier, literally has 4 ingredients compared to 15-20 ingredients (on average) in store-bought!

–It tastes DELICIOUS, just imagine how fresh, soft, and flavorful they come out from the stovetop!

–It’s CHEAPER, oh yes, these tortilla wraps keep adding up on the grocery bill, I need one less thing to pay for in these economic times!

–It’s DONE IN NO TIME, so fast to make and will not pile up dishes in the sink!

–It’s SO EASY to make, just mix in those ingredients, shape them into dough balls, and get that pan sizzlin’ hot!

Now, let’s cut to the chase, here’s the recipe, enjoy!

And for my gluten-free folks, I’ve got you! There’s a gluten-free version of the recipe just below the original one.

Flour Tortilla Wraps:

Ingredients:

      • 4 cups of flour (I mix 2 cups unbleached all-purpose flour and 1 2/3 cup whole-wheat flour – the reason I put 1 2/3 cup of whole-wheat flour instead of 2 full cups is because whole-wheat absorbs more liquid, so I minimize its quantity a little – but if you’re using only all-purpose, you can put the full quantity)

      • 1 tsp table salt

      • 1/2 cup of neutral oil or melted butter (I mix together 1/4 cup of avocado oil with 1/4 cup of melted butter) I prefer not using olive oil in this recipe, because it would give an off-taste

      • 1 cup of boiling water

    Instructions:

        • In a bowl, add your flour

        • In another bowl, mix together the melted oil/butter with the boiling water and salt

        • Pour the wet mixture into the flour, mix them well and knead them until you have a big ball of dough (3-5 minutes of kneading)

        • Divide your dough into 12 smaller balls of dough

        • Place your small dough balls into a tray (leave some space between them), and cover them with a slightly damp kitchen towel or plastic wrap

        • Let those little dough balls rest for (ideally) 30 minutes, if you’re in a rush (aren’t we always?), you can go for 10 minutes (if you do have the time, however, letting it rest for longer will make it easier for you to roll the dough later)

        • When the resting time is done, start rolling out each ball of dough using a rolling pin till it’s a thin flat circle

        • Meanwhile, get your non-stick pan hot (medium to high heat) on the stovetop, and place that flat dough circle onto it

        • When the bread starts to bubble on the pan (usually within 30 seconds to a minute, depending on how hot the pan is), flip it to the next side and wait for another 30 seconds-1 minute

        • Place your finished tortilla wraps onto a big plate/tray and make sure you’re always covering them with a kitchen towel so that they stay soft and don’t become stale/dry

        • Enjoy them right away, or store them in a zip-lock bag in the fridge/freezer (they last up to 5 days in the fridge, and 3 months in the freezer)

      Gluten Free Tortilla Wraps:

      Ingredients:

          • 2 cups Masa Harina (corn flour)

          • 1 tsp table salt

          • 1 1/3 cup to 1 1/2 cup of boiling water

        Instructions:

            • In a bowl, add your Masa Harina corn flour and salt

            • Pour the boiling water gradually into your corn flour and salt, mix them and knead them until you have a big ball of dough (3-5 minutes of kneading)

            • Divide your dough into 12 smaller balls of dough

            • Place your small dough balls into a tray (leave some space between them), and cover them with a slightly damp kitchen towel or plastic wrap

            • Let those little dough balls rest for (ideally) 30 minutes, if you’re in a rush (aren’t we always?), you can go for 10 minutes (if you do have the time, however, letting it rest for longer will make it easier for you to work with the dough later)

            • When the resting time is done, we want to flatten our dough to get a tortilla shape. Since corn flour dough is tricky to roll with a rolling pin (it can break easily), you can use a tortilla press to roll it out, or even the back of a pan/skillet if you do not have a tortilla press

            • After pressing it, you are going to get a slightly thick, circular, flat dough

            • Meanwhile, get your slightly greased non-stick pan hot (medium to high heat) on the stovetop, and place that flat dough circle onto it

            • When the bread starts to bubble on the pan (usually within 30 seconds to a minute, depending on how hot the pan is), flip it to the next side and wait for another 30 seconds-1 minute

            • Place your finished tortilla wraps onto a big plate/tray and make sure you’re always covering them with a kitchen towel so that they stay soft and don’t become stale/dry

            • Enjoy them right away, or store them in a zip-lock bag in the fridge/freezer (they last up to 5 days in the fridge, and 3 months in the freezer)
              •  

          Will you give this a try? Let's brew some tea in the comments below!

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