Tortillas are one of the most versatile larder staples to have. You can use them in dozens of different dishes. Turn them into tacos, make tortilla chips from them or used them as a pizza base. Or simply use them as a wrap and fill them with veggies, meat, cheese, tofu or anything else you can think of.
Tortillas are a part of the flatbread family. Like most flatbreads, they’ve been around for centuries. Tortillas originate from the Americas where they continue to be a staple food. Exactly how far their history goes back, is a bit unclear. But certainly long before the Europeans came onto the scene. Unlike the tortillas in this recipe, those original tortillas are made with cornflour. But then the Spanish arrived. With them came exiled Jews, who felt that cornflour wasn’t kosher. So they decided to make their tortillas with wheat flour instead.
So why did I not attempt to make the original corn tortillas? The reason, is the type of cornmeal you need to make them. Because you need a specific cornmeal called masa harina. Cornmeal simply consists of ground corn. To make masa harina however, the corn kernels need to be cooked and soaked in limewater before being ground into powder. Unfortunately, I couldn’t find this type of flour anywhere. Hence my decision to make wheat flour tortillas instead.
Ofcourse, it takes more time to make your own tortillas, then it takes to tear open a packet of ready-made ones. But if you have the time, you should really try this recipe. The taste and texture of home made tortillas is just so much better. Besides, these don’t contain any E-numbers. Just flour, oil and water. You can’t get much simpler then that, right?
If you like this recipe, please share it with family and friends or on any of our social media pages. You can find us on Facebook, Instagram or Pinterest. If you want to be kept up-to-date on new recipes and posts, you can also follow us on bloglovin‘ or sign up to our newsletter.