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Homemade Tortillas – Wheat and Wholemeal with Seeds

Soft pan-cooked tortillas – classic wheat flour or a wholemeal spelt version with seeds.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Resting time 15 minutes
Total Time 55 minutes
Servings: 8 pieces
Course: Bread & Bakes
Ingredients Equipment Instructions Notes

Ingredients
  

Version 1: wheat tortillas
  • 400 g wheat flour type 550 (plain flour)
  • 1 tsp baking powder cream of tartar baking powder
  • 1 tsp salt level
  • 45 ml olive oil suitable for frying
  • 210 ml water warm
Version 2: wholemeal seed tortillas
  • 250 g wholemeal spelt flour
  • 150 g spelt flour type 630
  • 4 tbsp flaxseed
  • 4 tbsp sesame seeds
  • 1 tsp baking powder cream of tartar baking powder
  • 1 tsp salt level
  • 220 ml water warm
  • 45 ml olive oil suitable for frying

Equipment

  • 1 mixing bowl
  • 1 Rolling Pin
  • 1 frying pan large

Instructions
 

  1. For your chosen version, mix the flour, baking powder and salt. For the wholemeal version, add the linseed and sesame.
  2. Add the oil and warm water and knead to a smooth dough.
  3. Cover the dough and leave to rest for 15 minutes.
  4. Divide the dough into 8 portions and shape into balls.
  5. On a floured surface, roll the balls out into thin rounds about 1 mm thick (approx. 21 cm across). Stack them between pieces of baking paper.
  6. Heat a large pan without fat until very hot.
  7. Cook the rounds one at a time over medium to high heat for 20–30 seconds per side.
  8. Cover immediately with a damp tea towel so they stay pliable.

Notes

Each version makes 8 tortillas. The nutritional values are rough estimates for 1 wheat tortilla (version 1); the wholemeal seed tortillas contain a little more fibre and fat.