Tomato Tortilla Recipe

Are you bored of using the same old plain tortilla wrap for your sandwiches? Then try this homemade tomato tortilla recipe to make fantastic wraps for your lunch or dinner. These soft tomato tortillas are the best!

It’s Day 4 of Flatbread Week and it’s time to see how to make the best Homemade Tomato Tortillas! If you have just joined us and have no idea what’s special during this flatbread week, then please visit the Flavors recipe series Introduction post for more details.

Homemade Tortillas are easy to make and healthier than store-bought ones. I prefer to make Tortillas at home. If you can spare a little time during your weekend while you are meal planning, then you will have a batch in the freezer ready to go. I know it’s easy to buy, however, when you make them at home, you have control over the ingredient you are using, and you can feel better because you know your family is eating healthy.

These wraps burst with tomato flavor and are excellent for tacos, breakfast burritos, enchiladas, quesadillas, or for a cold sandwich.
You can be creative with these tomato tortillas, and there are many possible dishes. I would say, go crazy with the filling, layer it, stuff it, bake it, and grill it with your favorite flavors. The other day I sprinkled some mozzarella cheese and made quick pizzas for lunch, and it was so good!

Tomato Tortilla Recipe

Ingredients for tomato tortillas:

This tomato tortilla recipe is straightforward and has few ingredients. 

Originally tomato tortillas are made with sundried tomato, basil, and garlic. I have tried to make these tortillas with fresh tomatoes, tomato paste, and tomato sauce. I prefer tomato paste and tomato sauce combination because it has a more intense flavor than fresh ones. You could also use sundried tomato or marinara sauce ( pureed) to make these.  

I tried making a few batches with specific herbs, like basil, oregano, and Italian seasoning. All three herbs pairs well with tomato.  

Ingredients

• flour
• salt
• oil- sunflower/olive oil
• baking powder
• tomato sauce 
• tomato paste
• garlic powder
• oregano
•  warm water

How to make tomato tortillas:

Here, I have used my go-to soft flour tortilla recipe along with a few changes in the liquid added to create these tomato tortillas. Check out my Soft flour tortilla recipe with tips to make a better tortilla. 

 These tomato tortillas can be frozen cooked or uncooked. However, I prefer to freeze cooked tortillas since it’s quick and easy to prep a meal. 

 Resting the dough at least for 30 minutes makes it easier to roll and use less flour as possible to roll the tortillas. Adding more flour makes it dry. You could prep all of them at once to make it easier to cook. For this, you will have to place an 8-inch square parchment paper between each tortilla and then cook them in one go. Use the same parchment paper for freezing tortillas. 

• In a large bowl, add flour, salt, baking powder, oregano, and mix well to combine.
• Add the ½ cup of oil, tomato sauce, paste into the flour mix, and gradually add the warm water. Mix well until it forms a very soft dough. The water measurements might vary according to the flour that you are using and the climate. So add 1 cup of water first and knead to see if you require to add the 1 1/2 Tablespoons. Sometimes you might need more water. The result should be very soft (not very sticky) dough. If you get a slightly sticky dough, keep kneading for few more minutes. Avoid adding more flour as this yields a dry tortilla.
• Knead the dough for 5 minutes. Place the dough in a bowl and coat it with the 1 tsp of oil to prevent from drying.
• Cover the bowl with a cling wrap and let it rest for at least 30 minutes.

How to cook the tortillas:

• After 30 minutes, place the dough on a working surface. Cut the dough in half and roll half into a log and cut it into 12 pieces. Do the same to the other half. Each piece of the ball should weigh about 50g.
• Shape all the pieces into a ball and place them back in the bowl and cover them. Rest the dough balls for 10 minutes.
• Meanwhile, heat a griddle pan on medium-high heat. 
• Now, sprinkle a little flour on the work surface, and take one dough ball at a time and roll them as thinly as possible into 8-9 inch circles.
• Reduce the heat to medium and cook the tortillas one at a time. Each side takes about 30 seconds to cook. When light golden spotting appears, flip the tortilla. Cook that side until golden spots appear. Take it out from the griddle pan and place the tortilla on a plate and cover it with a tea towel. Serve warm or freeze them for later. 

How to freeze Tortillas:

• If using for a later date, you can freeze these. To freeze, you need to completely cool while covered. Cooling without covering will dry the tortilla.
• Once cooled, place the tortilla in a freezer zip lock bag and freeze.
• To reheat the frozen tortilla, heat the skillet on medium-high and cook each tortilla for 20 -30 seconds on each side. Place the tortilla on a plate and cover it with a tea towel.

Tomato Tortilla Recipe

Recipe by Ruwani Ravin KumarCourse: Dinner, LunchCuisine: Mexican

Servings

12

servings

Prep time

50

minutes

Cooking time

30

minutes

Total time

1

hour 

10

minutes

Ingredients

• 5 cups/ 640g of all-purpose flour

• 1 ½ tsp / 7g salt

• 1 ½ tsp/ 7g baking powder

• 1 teaspoon garlic powder

• 1 – 1 1/2 teaspoon dried oregano/ basil/ Italian seasoning

• ½ cup/ 118ml + 1 teaspoon sunflower oil for coating the bowl /regular olive oil

• 4 Tablespoons of Tomato sauce( not ketchup)

• 3 Tablespoon Tomato paste

• 1 cup + 1 1/2 Tablespoons / 236ml + 1 1/2 Tablespoons warm water

Directions

• In a large bowl, add flour, salt, baking powder, oregano, and mix well to combine.
• Add the ½ cup of oil, tomato sauce, paste into the flour mix, and gradually add the warm water. Mix well until it forms a very soft dough. The water measurements might vary according to the flour that you are using and the climate. So add 1 cup of water first and knead to see if you require to add the 1 1/2 Tablespoons. Sometimes you might need more water. The result should be very soft (not very sticky) dough. If you get a slightly sticky dough, keep kneading for few more minutes. Avoid adding more flour as this yields a dry tortilla.
• Knead the dough for 5 minutes. Place the dough in a bowl and coat it with the 1 tsp of oil to prevent from drying.
• Cover the bowl with a cling wrap and let it rest for at least 30 minutes.
• After 30 minutes, place the dough on a working surface. Cut the dough in half and roll half into a log and cut it into 12 pieces. Do the same to the other half. Each piece of the ball should weigh about 50g.
• Shape all the pieces into a ball and place them back in the bowl and cover them. Rest the dough balls for 10 minutes.
• Meanwhile, heat a griddle pan on medium-high heat.
• Now, sprinkle a little flour on the work surface, and take one dough ball at a time and roll them as thinly as possible into 8-9 -inch circles.
• Reduce the heat to medium and cook the tortillas one at a time. Each side takes about 30 seconds to cook. When light golden spotting appears, flip the tortilla. Cook that side until golden spots appear. Take it out from the griddle pan and place the tortilla on a plate and cover it with a tea towel. Serve warm or freeze them for later.

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