🌮 1. Homemade Flour Tortillas
Ingredients (Makes ~10 tortillas):
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2 ½ cups (310g) all-purpose flour
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1 tsp salt
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1 tsp baking powder
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¼ cup (60g) vegetable oil or lard
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¾ cup (180ml) warm water
Instructions:
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Mix dry ingredients: In a large bowl, whisk together flour, salt, and baking powder.
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Add fat: Add the oil or lard and mix with your fingers or a pastry cutter until crumbly.
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Add water: Slowly add warm water, mixing until a dough forms. Knead for 2–3 minutes until smooth.
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Rest: Cover the dough and let it rest for 30 minutes (important for rolling).
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Divide: Divide dough into 10 equal balls.
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Roll out: On a lightly floured surface, roll each ball into a thin 6–8″ circle.
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Cook: Heat a dry skillet over medium-high heat. Cook each tortilla for 30–60 seconds per side until bubbles form and brown spots appear.
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Keep warm: Wrap cooked tortillas in a clean towel.
Flour Tortilla Q&A
Q: Can I use whole wheat flour?
A: Yes, sub up to 50% with whole wheat flour for a heartier texture. You may need slightly more water.
Q: Why are my tortillas stiff or cracking?
A: Overcooked or too little fat/water. Ensure you don’t cook them too long and use enough fat.
Q: How do I store them?
A: Cool completely, store in a zip bag at room temp for 2–3 days, or refrigerate up to a week. Reheat on skillet.
🍞 2. Naan Flatbread
Ingredients (Makes 8 pieces):
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2 ¼ tsp (1 packet) active dry yeast
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1 tsp sugar
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½ cup (120ml) warm water
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2 ½ cups (310g) all-purpose flour
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½ tsp salt
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¼ cup (60g) plain yogurt
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2 tbsp oil or melted butter
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¼ cup (60ml) warm milk
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Butter + garlic or herbs (optional topping)
Instructions:
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Activate yeast: Mix yeast, sugar, and warm water. Let sit 10 minutes until foamy.
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Make dough: In a large bowl, combine flour, salt, yogurt, oil, milk, and yeast mixture. Knead 8–10 minutes until smooth.
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Rise: Cover and let rise in a warm place until doubled (1–2 hours).
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Divide & roll: Punch down dough, divide into 8 balls. Roll each into oval or round shape (~¼ inch thick).
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Cook: Heat skillet (cast iron preferred) over medium-high. Cook naan 1–2 minutes per side until golden with bubbles.
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Optional: Brush with melted garlic butter or herbs.
Naan Q&A
Q: Can I use instant yeast?
A: Yes, skip proofing and mix directly into flour.
Q: Can I bake naan instead of cooking on a pan?
A: Yes, bake at 500°F (260°C) for 2–3 minutes on a preheated baking stone or steel.
Q: Why is my naan not bubbly?
A: Pan not hot enough, or dough not rested/rising long enough.
🫓 3. Pita Bread (Pocket Bread)
Ingredients (Makes 8 pitas):
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2 ¼ tsp (1 packet) active dry yeast
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1 tsp sugar
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1 cup (240ml) warm water
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2 ½ cups (310g) all-purpose flour
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1 tsp salt
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2 tbsp olive oil
Instructions:
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Activate yeast: Mix yeast, sugar, and warm water. Let sit 10 minutes until foamy.
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Mix dough: Add flour, salt, and olive oil. Mix and knead for 8–10 minutes until smooth.
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Rise: Place in greased bowl, cover, and let rise for 1 hour or until doubled.
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Shape: Punch down, divide into 8 balls. Roll each into a 6–7 inch circle.
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Bake: Preheat oven to 475°F (245°C) with a baking stone or steel. Bake 2–3 pitas at a time for 3–5 minutes — they should puff up.
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Cool: Remove and cover with towel to keep soft.
Pita Bread Q&A
Q: Why didn’t my pitas puff?
A: Common reasons:
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Oven not hot enough.
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Dough too thick.
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Not enough steam—use a preheated surface and avoid over-flouring.
Q: Can I cook pita on a skillet?
A: Yes! Use a hot, dry skillet on medium-high. Cook ~2 minutes per side. Some may puff, others may not — still delicious!
Q: How do I store pita?
A: Store in zip bags at room temp for 2–3 days, or freeze up to 3 months.