Tortillas go well with any sort of topping and that’s why it’s a great food item to have ready to eat in a busy world. But what makes these tortillas better than the rest is that whole wheat is healthier, plus these tortillas can last for about 2 days at room temperature. They can be frozen as well and simply heated up in the microwave and still taste as fresh! Here’s the recipe.
- 2 1/2 cups (355g) 7 Star wholemeal flour
- 1/4 cup (57ml) vegetable oil (any oil would do)
- 1 teaspoon baking powder
- 1 1/4 cup (282ml) warm water
- 1 cup (142g) all-purpose flour
- 1 teaspoon salt
- Mix both types of flour and salt in a large mixing bowl.
- Add the oil into the dry ingredients and continue to mix with your hand till the dough is crumby.
- Add ¾ cups of water and mix the dough for about 4-5 minutes until the dough is smooth. Add the rest of the water gradually only if needed.
- Divide the dough into 10 pieces evenly and ball them. Let them sit for about 15 minutes while covered with a towel.
- Next, roll out the dough into circles on a floured surface.
- Heat a skillet over medium heat and put in your first tortilla when the pan is nice and hot so that it browns well and cooks quickly.
- Cook the tortilla for 2 minutes on one side till golden under and the top begins to puff out. Flip it over for another 2 minutes. Enjoy them hot!
- Tortillas are great for wraps and in every Sri Lankan household is a salmon tin…shred the fish, add in some onions, green chilies, and lime. Mix well with salt and pepper and wrap it up in your tortilla. You can do the same with tuna as well.
- Ever thought of trying this flatbread with meat or fish curry? Well, you certainly should, and you’ll never be sorry.
- Going a little western try some scrambled egg with cheese and chili sauce in a tortilla wrap.
- For a vegetarian delight slice up an avocado, roast a few peppers and add some mozzarella cheese. Make your wrap and have a bite!