A Mexican stack…

by Sunita on May 14, 2008

From our Indian ‘puri,’ ‘roti’, ‘naan’ ,’paratha’, etc., to French ‘crepes’, to the Italian ‘foccacia’, to the Ethiopian ‘Injera’ and many, many more, the list too long to mention here, probably every region in the world has it’s own version of flatbreads.

One such is the Mexican tortilla (pronounced tortiya), a type of thin, unleavened flat bread, made from finely ground maize (corn) or wheat flour.The traditional tortilla has been made of corn or maize since Pre-Columbian times.The wheat flour tortilla was an innovation after wheat was brought to the New World from Spain while this region was the colony of New spain.
(more here)

I made some whole wheat tortillas a couple of days ago.

Actually, to be entirely honest, I was about to make rotis , but since tortillas have a great similarity with them, and also because a dear fellow blogger has been urging us to cook Mexican, the transition from roti to tortilla was swiftly made :-) I have made tortillas once before but while surfing the net, found this version from a homesick Texan, which I quite liked and adopted it immediately… so thanks a lot.

The original recipe uses only plain flour which I substituted for whole wheat flour. In the following recipe, I have included my measurements but with the instructions from the original recipe that I refferred to…

What’s needed-

3 C whole wheat flour
1 and 1/2 tsp salt
2 and 1/4 tsp baking powder
3 tsp vegetable oil
1 C warm milk

How to-

  1. Mix together the flour, baking powder, salt and oil.
  2. Slowly add the warm milk.
  3. Stir until a loose, sticky ball is formed.
  4. Knead for two minutes on a floured surface. Dough should be firm and soft.
  5. Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
  6. After the dough has rested, break off 12 – 13 sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
  7. After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
  8. In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
  9. Keep cooked tortillas covered wrapped in a napkin until ready to eat.
  10. Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
  11. You can store the leftovers in the fridge tightly wrapped in foil or plastic for a day or so.

The tortillas came out really well…just as they should be…Dinesh glancing at them and enquiring if I had been out shopping for them, probably says it all :-)

As to what they were served , well, with some rajma (Indian style red kidney beans)…in the day of fusion food, here’s an Indo-Mexican combination ;-) )

This combination rushes off to dear DK for her A.W.E.D. event where she is showcasing Mexican cuisine.

Related posts-

Paneer and mushroom enchiladas

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{ 42 comments… read them below or add one }

1 Ben May 14, 2008 at 12:59 pm

OH! Those tortillas look so good! Congratulations, now you have made the staple food that is always served in every Mexican table. :)


2 Asha May 14, 2008 at 1:11 pm

Usually Tortillas made of Masa Harina or plain flour with loads of lard(eeks!) to be authentic, your’s is lot healthier and looks delicious!:)


3 Asha May 14, 2008 at 1:12 pm

Og, forgot, oil free chicken is up at FH! LOVED it!:)


4 kittie May 14, 2008 at 1:55 pm

Nice – the one time I tried these it was an unmitigated disaster – you recipe looks good – might be time to regroup and try again!


5 Sia May 14, 2008 at 2:24 pm

simply awesome pics suni.


6 ranji May 14, 2008 at 2:47 pm

too good!!..the photos are awesome as usual!!!loved it all :)


7 bee May 14, 2008 at 2:54 pm

beautiful tortillas!!


8 Rachel May 14, 2008 at 3:20 pm



9 Uma May 14, 2008 at 3:27 pm

Yummy stack! Love all the pictures.


10 Cham May 14, 2008 at 4:21 pm

Too good ur homemade tortilla Sunita


11 Sukanya Ramkumar May 14, 2008 at 4:22 pm

U make tortilla with wheat flour… Looks great sunita… Nice picture….Love the sidedish also…


12 Shilpa May 14, 2008 at 4:47 pm

Ohh the ones I have tasted were usually made of plain flour and I hate hate them. I am all interested in making these. Thanks Sunita…
And yes, beautiful pictures …


13 TS May 14, 2008 at 4:57 pm

awesome! I loved that you paired it with some rajma!

the spice who loved me


14 sunita May 14, 2008 at 5:07 pm

thanks dearie :-)

thanks :-)



15 sunita May 14, 2008 at 5:09 pm

thanks :-)

thanks :-)

thanks..homemades are always the best, aren’t they ;-)


16 sunita May 14, 2008 at 5:11 pm

Thanks… coming from you, that is a real compliment :-)

I am a bit wary of using plain flour on it’s own…thanks…glad you liked the chicken curry :-)

Thanks…do give it a try again :-)


17 sunita May 14, 2008 at 5:14 pm

thanks…yes, they came out quite good, I must say :-)

Yes, I too am a bit wary of plain flour on it’s own…do give these a try :-)

Thanks…so good to see you here…how have you been?


18 Jayashree May 14, 2008 at 5:53 pm

Beautiful pics….I love the one where you’ve scooped up the rajma with a piece of tortilla…


19 Divya Vikram May 14, 2008 at 6:00 pm

looks too too good.love the idea of sustituting corn flour with wheat flour..healthier..


20 TheCooker May 14, 2008 at 6:11 pm

The milk must help keep them moist.


21 Shweta May 14, 2008 at 6:27 pm

These are beautiful! I am not very fond of store bought tortillas and hate the fact that they come in packs of 12! We never manage to finish them in time :) With this recipe I could make fresh tortillas every time I wanted to make quesedillas. Thank you so much!


22 Hetal May 14, 2008 at 6:43 pm

nice tortillas….will try them.Hey would love to see u on my blog


23 Mishmash ! May 14, 2008 at 6:45 pm

You made tortilla too?!!!! Oh myy…salutes, my friend :)



24 sunita May 14, 2008 at 6:55 pm

Thanks..as for the shot, without any helpers around, really had to do a balancing act :-D

Thanks…yes, we did love them :-)

thanks…yes, the milk definitely helped…the leftovers were great even on the next day :-)


25 sunita May 14, 2008 at 7:13 pm

thanks…If’m not to fond of the store bought ones too…and although ours come in packs of 8, each one is enormous :-)

thanks…will check out your place :-)

thanks dear…but you made pitas, didn’t you…see, I remember :-D


26 Alison May 15, 2008 at 1:05 am

Sunita dear, what exactly is the difference between your tortillas and your rotis?

P.S. Your photographs are always fantastic!


27 Siri May 15, 2008 at 1:11 am

the home made tortillas looks yummy Sunita..:) Great job I must say..



28 Kredite ohne Schufa May 15, 2008 at 5:13 am

Your picture very nice. I aminterested in making these. Thanks Sunita…
And yes, beautiful pictures


29 Srivalli May 15, 2008 at 5:38 am

sunita..those tortillas look great!…nice stack!..:)


30 sunita May 15, 2008 at 6:53 am

We do not require any baking powder for our rotis…rotis can also be kneaded with milk or water and can be kneaded without any fat…in most cases,just flour and normal water is fine.The rest…rolling, and cooking on a griddle is the same as a tortilla :-)

Thanks :-)


31 sunita May 15, 2008 at 6:54 am

Kredite ohne Schufa,
Thanks…do give them a try :-)

thanks :-)


32 Susan from Food Blogga May 15, 2008 at 1:01 pm

Ooh, that “scooped” pic is making me hungry and it’s only 6am here!


33 Priya May 15, 2008 at 1:52 pm

I am soo sure no store would have such good tortillas Sunita. They look soo soft, and you really know how to tease us with your pics :X


34 DK May 15, 2008 at 5:25 pm

They look ‘in one word’ PERFECT. I love making Tortillas at home too…there is something to making something at home and relishing it with that added satisfaction :)

Luv your pics – they r gorgeous as always and thanks for sending them to the AWED :)


35 Suganya May 15, 2008 at 7:01 pm

We have a ‘tortilla factory’ here that makes one of the best tortillas. I like the original version, made with corn. You should try that once. But flour tortillas are great in wraps.

Did you ask Sri whether she accepts mexican rotis to her roti mela?


36 Kalai May 15, 2008 at 8:26 pm

Beautiful tortillas!! :)


37 sunita May 16, 2008 at 9:23 am

:-D …and you’re blop hopping at 6am? :-) )

thanks..but I’m sure you could make them as well too…quite easy :)

Glad you like my entry…and yes, home mades are the best :-)


38 sunita May 16, 2008 at 9:25 am

The corn ones are up next on my ‘to make’ list :D …and i ‘ve got to ask Sri..thanks for reminding :-)

thanks :-)


39 arundati May 16, 2008 at 2:05 pm

awesome pictures….the stack of tortillas looks delectable!!


40 farida May 16, 2008 at 3:43 pm

I love flatbreads! I am not a big fan of corn tortillas but I love flour tortillas a lot. Yours looks so appetizing! They are perfectly round. Great pictures, as usual.


41 Namratha May 20, 2008 at 1:18 am

Wow, you made tortillas at home, that’s good Sunita.


42 sunita May 23, 2008 at 9:59 am

Thanks :-)

Thanks…these came out quite well :-)

Yes, I did…but its really quite easy :-)


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