Absolutely, totally easy homemade wholemeal tortillas or flatbreads.
Ok, so you know how I said I’d start eating healthier soon? Well here you are. The best ever, Wholemeal Tortillas and you can make them yourself at home. Yeeaaah!
These tortillas are so much better than the ones you buy from the supermarket. One of the best things about making your own food from scratch is you know exactly what’s in it and that’s exactly what you have here.
And you know how I love easy recipes? Well, these definitely hit the mark. The dough takes about 5 minutes to bring together. You split the dough up into portions. Roll them out super thin and cook them in a very hot, non-stick pan for 45 seconds each side. Done! Whoop whoop!
I’ve added LSA into my Wholemeal Tortillas but it is absolutely optional. I threw it in because I had it in the pantry and for the added health benefits but if you want to keep these as simple as possible, go right ahead and omit it.
I normally have one cooking while I’m rolling out the next one but, a word of warning, make sure to keep an eye on the one in the pan. As soon as you see bubbles start to appear, flip it over. If you leave them in for too long, they will be crispy when they cool down. Great, if you’re after tortilla chips, but not so great if you want a nice soft flatbread wrap.
Wraps can be such a healthy meal and we have them regularly in our house (I’ll add some of my filling recipes very soon). I always, always have a batch of my tortillas ready to go in the freezer for a quick meal. To freeze them, I just wait until they’re cool after cooking, then lay them all in a plastic zip-lock bag, one on top of the other, and throw it in the freezer. They don’t stick together at all. And when you want one, you can just separate it from the rest and leave it at room temperature for 10 minutes to thaw. Tadaaa!
So, I mentioned you can turn these into tortilla chips. Yesiree! You can keep them plain or just before you cook them add a spray of oil and some salt, cook, then when they cool down, break them into pieces that you can use for dips. You can also use them as a pizza base or as a dipping bread for curries and probably like a bazillion other things too (disclaimer: “bazillion”, as used here, may not be entirely accurate) 🙂
There you go, simple Homemade Wholemeal Tortillas. Perfect spring and summer food. Super healthy and super easy.
Homemade Wholemeal Tortillas (Flatbread)
- 3 cups (390g) wholemeal plain flour
- 2 tablespoons LSA (note 1)
- 1 teaspoons baking powder
- 1/2 teaspoons salt
- 1 cup warm water
- 1/4 cup olive oil
- In the bowl of a stand mixer with a dough hook attached, mix together dry ingredients (the first 4 ingredients) well. Add the water and oil. Mix on medium until it comes together then mix for 1 minute. If it isn’t coming together you can add water a teaspoon at a time until it does. Tip the dough out and knead it into a smooth ball.
- Cut the dough into 4 pieces then cut each quarter into 4 pieces to give a total of 16 pieces. Roll into balls. Heat a non-stick pan over high heat. On a lightly floured surface, start rolling out the rounds into thin tortillas about 20cm (8 inches) round. Place the first one in the pan and leave it for about 45 seconds. As soon as bubbles start to appear, flip it over and cook for 45 seconds on the other side. Continue with the rest. While one cooks, roll the next one out. Don't cook for too long or you'll end up with crispy tortillas.
- Keep cooked tortillas warm on a plate covered with a clean tea towel. If you want to freeze some, allow them to cool before laying them in a plastic zip-lock bag (no need to put anything in between them) and then throw in the freezer.
- I use a standard Australian 20ml tablespoon