Nothing beats the taste of homemade tortillas, and thanks to the Thermomix, making them is a breeze! These soft, flexible flour tortillas are ideal for tacos, wraps and burritos.
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Why You'll Love This Recipe
- Soft and flexible - no cracking or breaking, perfect for wraps and tacos.
- Quick and easy - the Thermomix does all the hard work, and they cook in minutes.
- Better than store-bought - fresh, preservative-free, and made with simple ingredients.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Plain flour - provides structure and the perfect texture.
- Water - use cold tap water. This helps bind the dough and keep it soft.
- Olive oil - use extra virgin olive oil.
- Salt - enhances the flavour of the Tortillas.
Step-by-Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Add all the ingredients to the Thermomix bowl.
- Mix for 5 seconds on speed 6.
- Knead for 1 minute.
- Turn the dough onto a lightly floured surface and bring it into a ball.
- Cut the ball in half.
- Cut into quarters.
- Cut each quarter in half, making 8 pieces.
- Shape the individual dough pieces into a ball and press down with the palm of your hand into a disc shape. Leave to rest for 15 minutes.
- Roll each one into a rough circle shape measuring about 20cm. The dough is forgiving, so the thinner you roll it, the better; otherwise, the Tortilla will be thick and heavy. Stack the tortillas using a small piece of baking paper between them so they don't stick.
- Preheat a large non-stick frying pan on medium to high heat (no need to add oil). Cook each Tortilla for 45 seconds to 1 minute until air bubbles form on top, then flip over and cook the other side. Watching them like a hawk is crucial as they can quickly burn. Proceed with the others and keep warm on a plate covered with a tea towel.
Storage
Homemade tortillas are best eaten fresh but can be stored in a zip-lock bag in the fridge for 2-3 days.
To freeze, allow the cooked tortillas to cool completely, then separate with baking paper and stack. Place in a zip-lock bag and freeze for up to 3 months. Defrost in the microwave or in a heated frying pan.
📖 Recipe
Thermomix Soft Flour Tortillas
A simple 4-ingredient recipe that's super easy to make.
Ingredients
- 300 g plain flour
- 180 g cold water
- 30 g olive oil
- ¼ teaspoon salt
Instructions
- Add all ingredients to the Thermomix bowl and mix for 5 sec/speed 6. Scrape down the sides, then knead for 1 min/dough function.
- Turn the dough onto a lightly floured surface and shape into a ball. Divide into 8 pieces (see step-by-step photos in the post).
- Shape each piece into a ball, then press down with your palm to form a disc. Cover with a tea towel and leave to rest for 15 minutes.
- Roll each piece into a rough circle about 20cm in diameter. The dough is forgiving, so the thinner you roll it, the better - otherwise, the tortillas will be thick and heavy. Stack with a small piece of baking paper between each to prevent sticking.
- Preheat a large non-stick frying pan over medium-high heat (no oil needed). Cook each tortilla for 45 seconds to 1 minute, or until bubbles form on the surface, then flip and cook the other side. Watch carefully so they don't burn. Repeat with the remaining tortillas and keep warm on a plate covered with a tea towel.
Notes
Storage
Homemade tortillas are best eaten fresh but can be stored in a zip-lock bag in the fridge for 2-3 days.
To freeze, allow the cooked tortillas to cool completely, then separate with baking paper and stack. Place in a zip-lock bag and freeze for up to 3 months. Defrost in the microwave or in a heated frying pan.
Nutrition
Serving: 1g | Calories: 170kcal | Carbohydrates: 29g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 68mg | Fiber: 1g
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