Tortilla is the Mexican flat bread that make the base of a number of dishes like burrito, fajitas, taco, wraps etc.
Long back, I wasn’t aware of tortillas… What they are … How they are made.. When my sister came from US, she told me the method of preparing tortillas. I was like… oh le!!! Eh tan sadi roti hai (They are just like the chapatis we make everyday). The only difference that I found was that they are made of all-purpose flour and are bigger in size than regular chapatis.
Some times I make a very big chapati from my normal chapati dough and call it tortilla.
Put some stuffing at hand. And… My fussy kids devour it gluttonously.
To make my tortillas healthier, rather than making it with all-purpose flour, I make it with a combination of whole wheat flour and all-purpose flour.
Step Wise Pictorial Description of Whole Wheat Tortilla
In a mixing bowl, mix together wheat flour, all purpose flour, salt, sugar and baking powder.
Add ghee and combine well with hands.
There should not be any lumps.
Slowly add warm milk and keep mixing until it gathers into a ball.
Knead the dough for 8-10 minutes until it is smooth.It should be soft dough. If need add 1-2 tablespoons of warm water. You can replace milk with water. Addition of milk gives softness to tortillas.
Cover with wet cloth and let it rest for 2 hours.
Divide the dough into 4 equal balls. Roll each ball into a circle just like we make chapati, but it should be a big and thin chapati.
Heat a griddle over medium high heat. Grease it lightly and carefully transfer one tortilla to the griddle.
Cook it until bubbles form for 30-40 seconds.
Flip the side and cook on the other side also. Try to puff it up by pressing down with a spatula or kitchen napkin.
Similarly make rest of tortillas.
Either use immediately or store in an airtight container in the fridge.