⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.
These breads are incredibly easy to make and so much better than the ready-made ones you buy. Wheat flour tortillas are preferred because they’re significantly easier to bake than corn tortillas. (If you still want to try baking with corn flour, you must get maseca flour, a corn flour specifically for tortillas.) The trick is to try to cook one tortilla while rolling the next - once you find the rhythm, it goes very quickly.
Ingredients
Dough
- 480 g wheat flour (8 dl)
- 2 tsp baking powder (10 g)
- 1 tsp salt (6 g)
- 300 g cold water (3 dl)
- 35 g neutral oil (2½ tbsp)
Instructions
Mix the dry ingredients in a bowl, then add water and oil. Mix into a dough, by hand or with a dough mixer. Cover the bowl with a lid or plastic wrap and let the dough rest for 30 minutes.
Heat a dry frying pan to just above medium heat on the stove.
Sprinkle a little flour on the dough, pinch off a piece and form into a ball slightly larger than a ping pong ball. Flatten the ball on a floured work surface and then roll it out to about 1 mm thickness. The most important thing is not that they’re perfectly round, but that they’re evenly and thinly rolled.
Cook the tortillas in the hot frying pan, about 30 seconds on each side. Adjust the temperature so they quickly get a bit of color - if it takes too long, they easily become dry. Place the cooked tortilla under a towel and continue with the next tortilla.
Notes
Timing is key: Try to establish a rhythm where you cook one tortilla while rolling the next. This keeps the process moving efficiently.
Temperature: Medium-high heat is ideal. The tortillas should cook quickly and puff up slightly. Too hot and they’ll burn; too cool and they’ll dry out.
Thickness: Aim for about 1 mm thickness. They don’t need to be perfectly round - even thickness matters more than shape.
Baking powder: This helps create those characteristic bubbles and keeps the tortillas soft and pliable.
Keep warm: Stack cooked tortillas under a clean tea towel to keep them warm and prevent them from drying out.
Storage: Bake them as close to mealtime as possible for best results. Leftover tortillas freeze well in a plastic bag and can be reheated wrapped in aluminum foil in the oven.
Effort level: 2 out of 5 - simple once you get the rhythm.
Why wheat? Wheat tortillas are easier to work with than corn tortillas at home. They’re more forgiving and don’t require special equipment or masa harina.
Size variation: Make smaller balls for taco-sized tortillas or larger for burrito wraps.
Source: Bröd, bröd, bröd: recept, råd och genvägar by Martin Johansson