Tortillas #1 recipe

If you know how to make crepes, then these tortillas will be a breeze

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Allergy Information

Wheat-Free no
Gluten-Free no
Nut-Free no
Dairy-Free no
Sugar-Free no
Vegetarian no
Vegan no
  • Yield: makes 8 medium

This recipe uses a batter mixture to make the tortillas, so if you're accomplished at making crepes then you won't have any trouble at all creating nice thin tortillas.

It's important to have the pan or griddle oiled to avoid the tortilla mix sticking, normally the first tortilla will be a little scruffy (like the first crepe is always called the "cooks crepe" because it's not perfect, so the cook eats it!).

Use these tortillas to make great enchiladas, burritos or fajitas.


100g [100g] cornstarch (cornflour)
25g [25g] gram flour (chickpea)
2 tbsp [2 tbsp] tapioca flour
1 large [1 large] egg, beaten
14 tsp [14 tsp] salt
freshly ground black pepper
375ml [375ml] water
oil for frying pan or griddle


  1. Put the cornflour, gram, and tapioca flours, salt and freshly ground black pepper into a bowl and mix together.
  2. Add the beaten egg and beat until the mixture is a smooth but thick batter. Gradually beat the water into the batter, ensuring that there are no lumps in the mixture.
  3. Cover the batter and leave in the fridge for approximately 30 minutes.
  4. Heat a frying pan or griddle until very hot and then lightly oil. Using a medium frying pan we made 8 tortillas from the batch of batter.
  5. Pour enough batter into the frying pan to thinly cover the bottom of the pan, or spoon enough on the griddle to make your preferred size, just make them thin. Using a high heat, cook the tortilla until the bottom is golden brown and the edges start to curl up, it's similar to making a crepe.
  6. Flip the tortilla over and cook the other side for approximately 30 seconds, any longer and the tortilla will dry out too much, and become very brittle.
  7. Put the cooked tortilla onto baking paper and keep warm if using straight away.
  8. Repeat steps 4, 5, 6 & 7 until all the batter is used up. Stack each cooked tortilla between baking paper.

If you're good at making pancakes (crepes) then these tortillas will be a breeze to make, otherwise they just take a little practice to get the batter nice and thin in the frying pan or on the griddle, without leaving holes in the cooked tortilla.

They can be refrigerated or frozen until needed, but should be defrosted before using. Defrosted tortillas can be reheated in the microwave for 15-30 seconds (depending on the microwave power rating), this will soften them up.