Tortilla

Tortillas are substitute of Indian roti and very popular in Mexico. Tortillas are used in most of the Mexican recipes like burritos, as a side for fajitas and so on. It’s very simple to make and can be prepared in different flavors. This recipe showcases three version of tortillas, plain wheat flour, spinach and beetroot.

Tortilla
Print Recipe
Servings Prep Time
30 tortillas 25 minutes
Cook Time Passive Time
35 minutes 10 minutes
Servings Prep Time
30 tortillas 25 minutes
Cook Time Passive Time
35 minutes 10 minutes
Tortilla
Print Recipe
Servings Prep Time
30 tortillas 25 minutes
Cook Time Passive Time
35 minutes 10 minutes
Servings Prep Time
30 tortillas 25 minutes
Cook Time Passive Time
35 minutes 10 minutes
Ingredients
For plain tortilla
For palak (spinach) tortilla
For beetroot tortilla
Instructions
  1. Ingredients for palak tortilla. Clean the palak with running water and drain it. Grind palak to make puree of it and keep aside.
  2. Ingredients for beetroot tortilla. Clean the beetroot and peel it. Grate the beetroot and make a puree using grinder. Keep aside.
  3. The procedure to make dough for all three is same, however for spinach and beetroot dough, water may not be require as the puree itself will have enough water to make dough. If required add little water to make medium soft dough. In a mixing bowl, add all the ingredients listed for each type of dough and make a medium soft dough separately for all.
  4. Cover the dough and keep it aside for 10 minutes.
  5. Make 2 inches of round balls from dough.
  6. Make a 8 inches round tortilla using rolling pin. You can increase or decrease the size by adjusting the ball size.
  7. Heat a pan at medium heat and place the raw tortilla on the pan. As soon small bubble start popping up, flip the tortilla on the pan.
  8. Cook tortilla from the other side as well. Follow the process for all the types of dough.
  9. Store them in a utensil with lid covered so that it remains soft.
  10. Three flavors of tortillas are ready to be used to make burritos, or for fajita rolls.
Recipe Notes
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2 thoughts on “Tortilla”

  1. These look great and I love the use of spinach and beetroot to make the subtle colours. One thing though, could you clarify the flours for me. Here in France, flour is numbered but I am English so I understand ‘all purpose flour’ is what we call ‘plain flour’ (in France ’65’) but what do you mean by ‘wheat’ flour, since plain flour is made of wheat? Do you mean bread flour aka hard wheat aka Durum wheat flour? I would like to make these so want to be sure I have the right ingredients. Confusing isn’t it when we all use different terms, still it makes for variety too! All the very best from Normandie, Sue

    1. Thank you for your comments! Both flours are made from wheat however All purpose flour is highly refined and does not have any fiber content as well as very fine. Wheat flour is little coarse and contains fiber.

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