Home ยป Snacks ยป How to Make Flour Tortillas (with Limited Resources)

How to Make Flour Tortillas (with Limited Resources)

How to Make Flour Tortillas from Scratch

How to make flour tortillas with limited resources

Tortillas are quite expensive in Korea. Since I speak Korean, I can easily order tortillas from the internet.

But still, it seems quite expensive to pay about 4 dollars (US) to get 12 sheets of tortillas, then pay the delivery cost which is another 4 dollars.

So I researched a little bit on the weekend to came up with this simple tortilla recipe. I hope you enjoy it!

P.S Here are some of my recipes using tortillas. You might like to try them! Korean BBQ Chicken Pizza and Chicken Bulgogi Burrito

Ingredients for 4 wraps

  • 2 cups plain flour
  • 2 Tbsp starch powder (corn starch or potato starch)
  • 1 tsp fine sea salt
  • 3/4 cup water
  • 2 tsp olive oil
  • 2 Tbsp plain flour (Anti stick purpose while rolling)

How to Make Tortillas from Scratch

1. Sieve the flour, salt and starch powder.Add the water and olive oil. Kneed the dough. (The recipe I found recommend to leave it like that for about 1 hour in the fridge, but I didn’t have much time to spare, so I just kept going to next step without having any break.) Divide the dough into 4 pieces.

Making tortillas1

2. Spread the plain flour (2 Tbsp) on the rolling board. One dough at a time, roll the dough lightly on the board into a ball shape.

3. Roll one piece of dough with a rolling pin to flatten and make a thin round shape. (Repeat this for the rest of the dough.)

4. Preheat a skillet / pan for 10 seconds. (No cooking oil is used)

5. Place one tortilla sheet and cook it for 20 – 30 seconds. Turn it over and cook the other side for 20-30 seconds. Remove from the heat.

6. Serve.

Making tortillas2

Also, if you have better ideas or suggestions to make tortillas with limited resources, I would like to hear about it from you too. ๐Ÿ™‚


How to Make Flour Tortillas (with Limited Resources)

How to Make Flour Tortillas from Scratch
Print Pin Rate Save
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 4 minutes
Total Time: 24 minutes
Servings: 4
Calories: 287kcal
Author: Sue | My Korean Kitchen

Ingredients

  • 2 cups plain flour
  • 2 Tbsp starch powder (corn starch or potato starch)
  • 1 tsp Fine sea salt
  • 3/4 cup water
  • 2 tsp olive oil
  • 2 Tbsp plain flour Anti stick purpose

Instructions

  • Sieve the flour, salt and starch powder.Add the water and olive oil. Kneed the dough. (The recipe I found recommend to leave it like that for about 1 hour in the fridge, but I didn’t have much time to spare, so I just kept going to next step without having any break.) Divide the dough into 4 pieces.
  • Spread the plain flour (2 Tbsp) on the rolling board. One dough at a time, roll the dough lightly on the board into a ball shape.
  • Roll one piece of dough with a rolling pin to flatten and make a thin round shape. (Repeat this for the rest of the dough.)
  • Preheat a skillet / pan for 10 seconds. (No cooking oil is used)
  • Place one tortilla sheet and cook it for 20 – 30 seconds. Turn it over and cook the other side for 20-30 seconds. Remove from the heat.
  • Serve.

Nutrition Info (per serving)

Calories: 287kcal | Carbohydrates: 56g | Protein: 7g | Fat: 2g | Sodium: 589mg | Potassium: 140mg | Fiber: 2g | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 3.2mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

 

Written by: Sue

Updated on:

Photo of author
Welcome to my Korean kitchen! Iโ€™m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

NEVER MISS A NEW RECIPE

Join 20,000+ other Korean food lovers! Get the latest recipes from My Korean Kitchen delivered to your email inbox. It's free!

I will only send you emails related to My Korean Kitchen. Unsubscribe at any time.

Copyright: Unless otherwise noted, all photography and content on this site is the intellectual property of Sue Pressey of My Korean Kitchen. Please do not copy and/or paste full recipes and images to any social media channels or websites without my prior written consent. This is strictly prohibited. You may however, use a single image and a summary of my article in your own words, provided that proper attribution is given to myself and an appropriate link back to my original recipe. Thank you.

Disclosure: My Korean Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Subscribe
Notify of
guest
Rate This Recipe With Your Comment




19 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments

NEVER MISS A NEW RECIPE

Join 20,000+ other Korean food lovers!

Get the latest recipes from My Korean Kitchen delivered to your email inbox. It's free!

Connect

NEVER MISS A NEW RECIPE

Join 20,000+ other Korean food lovers! Get the latest recipes from

My Korean Kitchen delivered to your email inbox. It's free!