Homemade Tortillas

By DeliciouslyDished

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Ingredients

• For plain tortilla:
• 1-1/2 cupall purpose flour
• 1/2 cupwheat flour
• 1/4 cupGhee
• 1/4 tspbaking powder
• water for kneading
• 1/2 tspSalt
• For palak (spinach) tortilla:
• 1-1/2 cupall purpose flour
• 1/2 cupwheat flour
• 1/2 cuppalak puree
• 1/4 cupGhee
• 1/4 tspbaking powder
• water if required
• 1/2 tsp Salt
• For beetroot tortilla:
• 1-1/2 cupall purpose flour
• 1/2 cupwheat flour
• 1/2 cupbeetroot puree
• 1/4 cupGhee
• 1/4 tspbaking powder
• 1/2 tspSalt
• water if required

Details

Adapted from geetacuisine.com

Preparation

Step 1

Ingredients for palak tortilla. Clean the palak with running water and drain it. Grind palak to make puree of it and keep aside.
Ingredients for beetroot tortilla. Clean the beetroot and peel it. Grate the beetroot and make a puree using grinder. Keep aside.
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.
Cover the dough and keep it aside for 10 minutes.
Make 2 inches of round balls from dough.
Make a 8 inches round tortilla using rolling pin. You can increase or decrease the size by adjusting the ball size.
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.
Cook tortilla from the other side as well. Follow the process for all the types of dough.
Store them in a utensil with lid covered so that it remains soft.
Three flavors of tortillas are ready to be used to make burritos, or as a side for fajitas.