Homemade Wheat Tortilla Bread
User Reviews
5.0
6 reviews
Excellent
Homemade Wheat Tortilla Bread
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This delicious Homemade Wheat Tortilla Bread recipe is extremely easy to make and only requires 4 simple ingredients without needing a trip to the shop.
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Ingredients
- 275 g plain white flour / all-purpose flour
- 2 tablespoon vegetable, rapeseed, or sunflower oil
- ½ teaspoon salt
- 150 ml hot water
- 1 teaspoon baking powder
Instructions
- To make the dough, combine all the ingredients in a large bowl, and stir.
- Pour in the oil, and then slowly add the hot water while mixing.
- Knead the dough for 5-7 minutes, until the dough is soft but not sticking to your hands. Use a little flour while kneading if necessary.
- Alternatively, you can use a stand mixer with a hook attachment for this step. Simply place all the ingredients in the bowl and knead it for 5 minutes on medium speed.
- Turn the dough into a ball and let it rest for 15 minutes. This step is necessary as the gluten in the dough is activated after the kneading and it will spring back when you try to roll the dough.
- Divide the dough into 6 equal balls (approximately 77 grams each) for large tortillas size 25 cm (10"), or 8 balls if you want smaller tortillas.
- Cover the dough balls with a clean kitchen towel and let them rest for another 15 minutes.
- Place a large nonstick frying pan on medium-high heat and start rolling the dough balls out.
- Working one piece at a time, roll one dough ball into a 25 cm (10") dia disc on a lightly floured surface with a rolling pin.
- Place the dough circle into the hot pan and cook for 60 seconds, until air bubbles appear on the surface and light brown spots appear on the bottom. Flip the dough and cook for another 30 seconds on the other side.
- Roll another dough ball into a circle while the first one is cooking in the pan. Repeat rolling and cooking until you run out of dough balls.
- Keep the cooked tortillas covered with a clean kitchen towel to keep them warm, while you cook the remaining tortillas.
Equipments used:
Notes
- Give the dough enough rest before rolling it. The gluten in the dough is activated after the kneading and it will spring back when you try to roll the dough.
- Roll out the dough as evenly and thinly all around as possible, including the edges.
- Make sure your pan is nice and hot before starting to cook your tortilla wraps. This will help them to puff up and form air pockets/bubbles.
- Stack the cooked tortilla wraps up on a plate, and wrap them up to keep them warm and soft while cooking the rest.
- The best way to warm the tortilla wraps is to warm them up on a hot non-stick frying pan for 20 to 30 seconds.
- Tightly wrap the leftovers and store them at room temperature for up to 5 days, or refrigerated for up to a week.
Nutrition Information
Show Details
Calories
206kcal
(10%)
Carbohydrates
33g
(11%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
1g
Trans Fat
0.03g
Sodium
265mg
(11%)
Potassium
46mg
(1%)
Fiber
1g
(4%)
Sugar
0.1g
(0%)
Vitamin A
1IU
(0%)
Calcium
46mg
(5%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 6pieces
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.03g | 2% |
| Sodium | 265mg | 11% |
| Potassium | 46mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin A | 1IU | 0% |
| Calcium | 46mg | 5% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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