Homemade Flour Tortillas / Flatbread

Flatbread or tortilla is said to be one of the oldest forms of bread in human history. Not only it is so quick and easy to make, but it also very delicious. It can be eaten in many ways. Whether dipping in your favourite curry gravy or turning them into a complete wrap packed with awesome flavours!

Most recipes out there include the use of oil or butter but this recipe is based on the very basic of ingredients. It's healthier and very convenient for you all to give a go at this.

You can also find the similar recipe for chapati HERE.

INGREDIENTS

1. 2 Cups of plain flour
2. 1 tsp of salt
3. 1 tsp of baking powder
4. 1 Cup of warm water

SEE THE VIDEO ON HOW TO MAKE THIS BELOW.

INSTRUCTIONS

1. In a bowl, add in the flour together with salt and baking powder. Give a quick stir.
2. Pour in 1/4 of the warm water and mix with the flour. Repeat this step until you use up all the water (4 times) and you'll end with a manageable sticky flour. 
3. Knead for 5 - 10 minutes until you get a smooth soft dough.
4. Divide the dough into 5 and let them rest in the bowl for 15 - 20 minutes, covered with a warm cloth. 
5. On a flat surface, sprinkle some flour.
6. Flatten the small dough and start kneading until you get a thin, round shape dough.
7. On a medium heat, place the rolled dough on the pan.
8. In roughly 30 seconds to a minute you'd see bubbles started to form on the dough and the colour will change.
9. Flip and cook on the other side for another 30 seconds or so while patting down on where bubbles are formed to release the air from the bread.
10. Done and enjoy!

SUGGESTIONS

1. REFERRING TO STEP 2, TRUST ME, DO NOT ADD IN  THE WATER ALL AT ONCE AS THIS WILL MAKE IT VERY DIFFICULT FOR YOU TO KNEAD THE DOUGH.
2. While kneading the dough, if you must, adjust by adding in some more flour if the dough is too sticky or add in a little bit more water if the dough is too dry.
3. Forming the dough to a round shape requires skills and experience. Do not get frustrated if you do not end up one. It took me at least 20 attempts to be able to get one acceptable round tortilla.
4. If you're making them in a large quantity, do cover the ones you have finished cooking under a cloth or in a container to ensure moisture of the bread won't evaporate, thus keeping them soft to eat.
5. If you're making the breads for later consumption, keep them in an air tight sealed bag and store them in the fridge. 

ROTI CANAI

Roti canai or roti kosong

Roti canai is an Indian-influenced flatbread widely available in Malaysia. It could be found at all local mamak and some Malay stalls. This dish is usually eaten during breakfast or tea time. They are also called Prata and Porotta, in different regions of the world.

The dough of the roti canai is made from such simple ingredients: plain flour, fat (oil or ghee) and water. But making them is not that easy. The dough needs to be flatten, tossed and stretched multiple times until it is paper thin and then folded before placed on a large flat pan. Only experts can do this. Watch the video if you think you can master this technique on one go.

Preparing the roti canai

Roti canai is delicious by itself but goes extremely well with dhal (lentil curry) or overnight curry – you know what they say, “overnight curry tastes better!” The dhal and curry are also served with a spoon of sweet and spicy sambal (Malay chili condiment) – trust me, the sambal takes this dish to another level!

Egg roti canai or roti telur

The roti canai is versatile too! They come with many variations such as roti telur (with egg), roti sardin (with sardines) roti pisang (with sliced banana) and believe me, many more!

The crispy exterior and fluffy interior of this flatbread is such an amazing dish to have. Having it together with teh tarik (pulled tea), this meal will definitely make you addicted for more!