How to Make Perfectly Thin Tortillas with 5 Different Flours

One day I looked in my flour cupboard and realized that there are more different types of flour in it than ever before. Some of them are very difficult to bake with and not all of them are very versatile. But the general rule is – the flatter the bread the easier it is to make it, no matter which flour you use. And tortilla is certainly one of the flattest breads ever created. So, I decided to try and use all my flours to make tortillas, and they turned out pretty well.

Whole-wheat and spelt felt familiar and easy to work with just like the white wheat that I had made tortillas with previously.

Rye was surprisingly easy to handle and produced and nice flexible tortilla with a great flavour.

Einkorn being the weakest types of wheat was quite fragile to handle and made a less flexible tortilla although it was pretty tasty.

Buckwheat being the only truly gluten free one was the most difficult to manage and it produced the least flexible tortilla, but it definitely smashed it in the taste department. It made such a unique and delicious bread that all else was forgiven.

If you have these flours at home, I’d suggest trying to make them all to see what you like best. I enjoyed every one of these tortillas.

The process of making them is the same for every recipe. The only difference in the recipes is the hydration. You can use any fat you want. Each recipe makes 3 tortillas. To make more simply multiply all the ingredients.

Watch the video down below for detailed instructions.

Ingredients

Rye –

125g (4.4oz) wholegrain rye flour

80g (2.8oz) boiling water

2g (0.07oz) salt

25g (0.9oz) butter

Spelt –

125g (4.4oz) wholegrain spelt flour

75g (2.65oz) boiling water

2g (0.07oz) salt

25g (0.9oz) butter

Einkorn –

125g (4.4oz) wholegrain einkorn flour

70g (2.47oz) boiling water

2g (0.07oz) salt

25g (0.9oz) butter

Whole-wheat –

125g (4.4oz) whole wheat flour

80g (2.8oz) boiling water

2g (0.07oz) salt

25g (0.9oz) butter

Buckwheat –

125g (4.4oz) buckwheat flour

75g (2.65oz) boiling water

2g (0.07oz) salt

25g (0.9oz) butter

If you want to use oil instead of butter, reduce the amount to 20g (0.7oz).

Method

1. Combine the salt, melted butter, and boiling water in a small bowl. Mix to dissolve the salt.
2. Add the flour and mix to a dough.
3. Cover and leave to cool down for 1 hour.
4. Divide the dough into 3 equal pieces and shape into balls.
5. Cover and chill in the fridge for at least 1 hour.
6. Roll the dough out to fit the pan.
7. Cook for 2 minutes on high heat turning the tortilla every 30 seconds.
8. Cover with clingfilm as soon as the bread leaves the pan.