Saturday, May 17, 2014

How to Make Tortilla? | Homemade Tortilla | Simple Mexican Cooking

I love Mexican food. It was during my stint in the US that I got introduced to Mexican cuisine. We used to frequent a chain of eatery called Chipotle that served fabulous food...and it was an instant hit with me :) In fact, it seemed to be a favourite of many Indians. I guess its because of the slight similarity between Mexican and Indian cuisines. Like Indians, Mexican's too use Rice as a staple. Rice along with red and black beans is a common combination there. This ombination reminds us of our good old Rajma Chawal (Kidney beans gravy and rice). They serve this rice-bean dish, called a Buritto Bowl, along with a lovely ensemble of accompaniments like guacamole, fresh cream, fajitas, lettuce... oh YUM!!! 

Apart from Rice, a flat bread called Tortilla is very extensively used in Mexican cuisine. Tortilla (pronounced as tor-tia) is very similar to our rotis or chapatis. Tortillas are slightly thinner than chapathis and are made of a major proportion of all purpose flour (maida) and a little wheat flour. Also, a good amount of olive oil going into the dough.They can be pre-prepared and stored int he freezer for later use.

In Mexican cuisine, Tortlillas are used to make Burittos, which are wraps with filling made of all the stuff that makes a Burrito Bowl, except that everything is wrapped in a Tortilla in this case much like our chapathi-wraps. Tortillas are also used to make Quesadillas, which is a dish that is a cross between a sandwich and pizza! Oh... its delicious. (Interested? Then, stay tuned for... that is coming up next!) 

Makes: 10 Tortillas

Prep Time: 15 mins
Cooking Time: 15 mins
Adapted from here.


All-purpose Flour / Maida - 1 1/2 cups
Wheat Flour - 1/2 cup
Olive Oil - 6 tbsp
Baking Powder  - 1/2 tsp
Salt - as needed
Warm Water - as need


  • In a bowl, mix both the flours, salt, baking powder.
  • Add olive oil and mix well using your finger tips. Slowly, add in warm water little by little and knead in to a smooth dough. Set aside this dough for 15 minutes. 
  • Then, divide the dough into 10 equal-sized balls.
  • Roll out these balls into thin rounds, (thinner than chapathis) using a little flour, if needed to ensure the dough doesn't stick to the base. 
  • Heat a griddle. On medium flame, toast the flattened tortillas on both sides until you slight golden dots starts to appear. Do not over cook.

  • You may store these tortillas in a zip-lock bag in your freezer. They keep well for a few weeks. 


  1. nice useful post. Thanks for sharing.

  2. Hello Nandita,You've made Mexican food sound so easy! This is your hallmark isn't it? Your Tortillas look fabulous and they have been pictured so beautifully. I am waiting for more mexican delights from your kitchen and will definitely try them.