Homemade tortillas

I made these tortillas/general wrap bread sort of recipe because I kept struggling to find good tortillas in the shops. Everything came with so many additives and numbers of chemicals that I just felt were not necessary to have! So these quick tortillas came about. At first I made them with spelt flour, then I experimented and made them with whatever flour I had on hand and adjusted the water to flour ratio depending on the flour type. So they can be made with any plain, spelt, whole spelt, wholemeal flour ..the list goes on! Since I made these over and over again I feel like it’s time to share this quick simple recipe. The great thing is that apart from using these for my Mexican fillings (guacamole, a slow cooked beef mole, fish tacos, cabbage slaws and so on) i’m also using these to top with passata, tomatoes, mozzarella or other cheese and then I grill them in the oven to make a quick cheats pizza!


Prep time: 15 minutes and cook time: 15-20 minutes

Makes approx 10-12 tortillas

1 and 3/4 cup spelt flour or 2 cups plain flour (plus extra flour for kneading and rolling out)

1 cup water

1 tsp bi carb soda

1 tbsp apple cider vinegar

large pinch of salt


  1. Sieve the flour into a large bowl and add the water. Mix the bicarb soda along with the vinegar in a separate cup (let it fizz up) and into the flour mix along with the salt. Use a spoon or fork to roughly combine the ingredients together then transfer it all out onto a well floured surface. Sprinkle extra flour over the top of the dough and flour your hands well. Knead the dough for 10 minutes adding as much flour as needed. Place into a bowl and cover with a wooden board/large plate and let it rest for 15 minutes.
  2. To roll out the tortillas, firstly slice the dough in half. Then slice each half into approximately 5 pieces so that you have a total of 10 pieces. To roll each piece out, lightly flour the surface and use a rolling pin (covered lightly with flour) and begin to roll it out in each direction until you get a mostly even shape. You can leave it in this shape or use a small/medium size bowl or plate to place on top and use a sharp knife to slice around the edge of the bowl into the dough so that you get a perfectly even round shape. Save the discarded edges (place them altogether as you get more of these extra dough) then roll it out at the end into one or two extra tortillas .
  3. Once you’ve rolled out at least a couple of these tortillas, heat a large pan. Dry cook the tortillas by cooking for a few minutes on each side on a medium heat (not too high as it might burn). You will need to use a kitchen paper towel or something similar to give the pan a wipe in between cooking each tortilla. Set aside and use immediately with all your favourite Mexican toppings or you can save them in air tight container or wrapping and use them the next day.



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