• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 150g plain flour
  • 90g wholemeal flour
  • 1¼ tsp baking powder
  • 3/4 tsp salt
  • 1¼ tbsp corn oil
  • 125ml lukewarm water


  1. Sift plain flour and wholemeal flour into a mixing bowl. Return the husks to the bowl and stir in baking powder and salt.
  2. Mix in the corn oil with a fork, then add in enough lukewarm water to mix into a soft ball of dough.
  3. Knead until smooth and leave aside, covered, to rest for 20-25 minutes.
  4. Shape the pieces of dough into balls, then, on a lightly floured tabletop, flatten the balls into 20cm diameter circles.
  5. Repeat with the remaining dough. Stack up rolled-out dough or tortillas between sheets of waxed paper or non-stick parchment paper.
  6. Preheat an ungreased skillet or griddle over medium high heat, then remove the waxed paper from the tortilla. Place tortilla on the hot pan.
  7. Cook each tortilla for about 30 seconds or until the top surface bubbles or is puffy.
  8. Press down the tortilla with a wooden spatula until the underside has brown spots. Turn over and cook for about 30 seconds more or till the edges curl up slightly.
  9. Wrap the tortillas in a warm tea towel or in foil while making the remaining tortillas. Use the tortillas immediately or cool and store them in the refrigerator or freezer.
  10. To store tortillas, stack each cooled tortilla between two pieces of waxed paper then wrap in cling film. Put them in an airtight plastic container.
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