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Did you know you can make your own flavored tortillas? Not only is it easy, but the flavor possibilities are endless! Today, we’re making spinach, sun-dried tomato, and roasted garlic flour tortillas (and I’ll include a guide on how to create your own flavor!).
save this recipe!The Tortillas Of Your Dreams
Say goodbye to dry store-bought flour tortillas and hello to this pillowy-soft handmade recipe.
We’ve prepared homemade tortillas before, but today we’re taking it a step further with spinach, sun-dried tomato, and roasted garlic tortillas. They aresuper easy to whip up and add a burst of color and flavor to any meal.
Here’s Everything You Need
With this foolproof formula, you can make virtually any flavored tortillas, but today, I’m sharing my top three: spinach, roasted garlic, and sun-dried tomato! This is just an overview – jump to the recipe for full instructions and measurements!
- Flour: We’ll be using all-purpose flour for these pillowy tortillas.
- Baking Powder: A dash of baking powder helps to create that perfectly soft and tender texture.
- Salt: Salt is vital for tenderizing and flavoring the dough. Don’t skip it unless you want cardboard-like tortillas.
- Butter: We’ll use butter here to keep these tortillas vegetarian (traditional tortillas use lard). You can also use vegetable shortening.
- Flavor Add-Ins: You’ll need the equivalent of 1 cup of liquid, so blend your favorite ingredients with a bit of water until you reach 1 cup!
Let’s Make Tortillas!
The process of making your own flavored tortillas is super simple and goes something like this:
- Sift together the dry ingredients, then cut in the butter.
- Blend your flavor add-in with water to reach one cup.
- Combine the flour mixture with the liquid.
- Rest the dough to hydrate the flour, creating softer tortillas.
- Roll the dough into balls. Cover with plastic and let rest again.
- Cook the rolled tortillas in a heavy-bottomed pan until bubbles form, and you see brown spots. Flip to cook the other side.
For spinach tortillas, just blend a handful of fresh spinach with warm water. Feel free to flavor it up with a pinch of onion or garlic powder!
For the garlic flavor, you’ll need to roast the garlic, which is as simple as cutting the top off of the bulb, drizzling it with oil, wrapping it in foil, and throwing it in the oven. Once the garlic has become golden brown and caramelized, blend it with warm water and mix it into your flour!
For the sun-dried tomato flavor, blend together sun-dried tomatoes with warm water! You can also add a pinch of your favorite flavors, like dried basil, oregano, or chili powder.
Serve These with
Now that you know how to make your own flavored tortillas, the serving options are endless! Use them in all the same recipes you would normally use store-bought flour tortillas. Here are a few ideas:
- Vegetable Fajitas: A bold blend of mushrooms, bell peppers, and onions that holds up well to these flavor-packed tortillas.
- Best Ever Tempeh Taco Meat: Make the best vegetarian burritos with this tempeh taco meat, shredded cheese, salsa, beans, and fresh veggies.
- Huevos Rancheros: Mop up all that eggy deliciousness with your favorite tortilla flavor!
Make Your Own Flavored Tortillas
Ingredients
Base
- 2 ½ cups all-purpose flour, 300 g
- 2 ½ tsp baking powder, 12 g
- 1 tsp salt, 5 g
- ½ cup unsalted butter, room temperature, can sub vegetable shortening, 115 g
Flavor (choose one)
- For sun dried tomato flavor: ¾ cup warm water + ¼ cup sun dried tomatoes
- For spinach flavor: ½ cup warm water + ½ cup fresh spinach
- For roasted garlic flavor: 1 cup warm water + 1 bulb roasted garlic*, use cloves only
Instructions
- Base: Sift together flour, baking powder, and salt. Add the room-temperature butter and mix together with forks or a pastry cutter until the dough forms loose crumbs.
- Flavor: To make flavor add-ins, blend together water and your flavor addition of choice to form a smooth liquid. If the blended mix is below 1 cup, add warm water to reach 1 cup total.
- Combine: Stir flavored water into the dough until a loose ball is formed. Transfer to a floured surface and knead about 50 times until a smooth dough is formed, adding more flour as needed to prevent the dough from sticking.
- Rest: Place dough in a greased bowl, cover with plastic wrap, and let rest 15 minutes.
- Roll: Cut ball into 16 pieces, then roll into balls. Cover with plastic wrap and let rest for another 15 minutes.
- Cook: Heat a heavy-bottomed pan, like a cast iron skillet, over medium/high heat. Working in batches, roll a dough ball out 6 to 8 inches and transfer to the pan (leave the remaining dough under plastic). Cook for about 2 minutes until bubbles have formed on top and the bottom has light tan spots. Flip and continue cooking for another 1 minute. Adjust heat as needed to avoid burning. Wrap cooked tortillas in a towel until you’ve finished cooking them.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
