This post has the recipe for homemade vegetarian/vegan multigrain tortillas
Tortillas are the most versatile basic component of Mexican cuisine. Something like the Indian roti, only tortillas are used in many more ways than a roti is in Indian cuisine.
Traditionally tortillas are made with corn / maize flour with ample lard worked into the dough to keep the tortillas utterly soft. Soft tortillas are used as a base for quesadillas where a variety of fillings plus cheese are stuffed between two tortillas and the whole ‘sandwich’ is grilled / shallow fried on a griddle.
Homemade Multigrain Tortillas
- 1 cup Maida all purpose flour /
- 1/2 cup Millet flour
- 1/2 cup Whole wheat flour
- 1 tsp Salt
- 1 tsp Baking powder
- 2 tbsps Vegetable oil
- as required water Hot
- as required Plain flour tortillas to roll out
- Mix in the flours, baking powder and salt in a large bowl. Make a well and add the oil.
- Mix the oil into the flour with finger tips.
- Using as much hot water as required, make a smooth pliable dough.
- Keep this covered with a damp kitchen towel and allow dough to rest for 30 minutes - 1 hour.
- Make 12 equal sized balls and roll out each one quite thin.
- On a hot griddle, cook both sides of the tortillas and keep aside covered by kitchen towels, until they need to be used.